Share
Eggplant caponata
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Ruan Felix
@ruanfelix- Ingredients
- Recipe
- Jiló diced800 g
- Onion finely chopped1 unit(s)
- Red bell pepper in small cubes1 unit(s)
- Minced Garlic Cloves4 unit(s)
- Cherry tomato cut into quarters200 g
- Chopped Parsley1 unit(s)
- Tomato Extract2 tablespoon
- Pitted Sliced Olives1/4 cup
- Balsamic Vinegar1/2 cup
- Cane molasses2 tablespoon
- Cocoa powder1/2 tablespoon
- Smoked paprika1/2 tablespoon
- Oregano1 teaspoon
- Basil leaves20 unit(s)
- Salt to taste
- Olive oil to taste
- Place the chopped jiló on a baking sheet, smear it with olive oil and a little salt and bake at 210 degrees for 15 minutes or until golden. Reserve.
- Heat a large pan and add the oil and onion. Saute until translucent. Add the garlic and sauté until lightly browned. Add the peppers and cherry tomatoes and sauté for a few more minutes until wilted.
- Add cocoa, paprika, oregano, vinegar, extract and mix well.
- Add the roasted jiló, the molasses and the olives and mix well to incorporate the other ingredients.
- Add salt to taste and finish with parsley and basil. If desired, add a drizzle of olive oil when serving.
Did you like this recipe?
You may also like
Eggplant caponata
By
Colorful salad
simple colorful salad
By
Colorful salad
By