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Eggplant Caponata with Zucchini
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
15 servings
Luis Campos
@nacozinhacomluis- Ingredients
- Recipe
- Eggplant3 unit(s)
- Zucchini1 unit(s)
- Onion2 unit(s)
- One Raisin100 g
- Olive oil1 cup
- Balsamic Vinegar to taste
- Salt to taste
- Syrian Pepper to taste
- Garlic (3 cloves) to taste
- I sliced the eggplant and the zucchini on a mandoline (if you have it, slice it, it makes a lot of difference) but if you don't have it, cut it with a knife, which will be good too. The onion cut into slices. The garlic was coarsely chopped. A note: I left the eggplant in a bowl with salted water for half an hour, no more, to eliminate that runoff water 😂😂😂 In a roast, I put the vegetables, the raisins, the salt, the Syrian pepper (use this beauty and you will never forget me 😎) and mixed. With the mixed vegetables, I added olive oil and balsamic vinegar. Cover with aluminum foil and bake in the oven for 40 minutes at medium temperature.
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