Share![Likes](/assets/shared/share_icon.svg)
vegetable caponata
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
30 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Large eggplant, cut into medium cubes2 unit(s)
- Large zucchini, cut into medium cubes2 unit(s)
- Yellow bell pepper, diced1/2 cup
- Red bell pepper, diced1/2 cup
- Large chopped onion1 cup
- Minced garlic1 tablespoon
- Coarsely chopped walnuts1/2 cup
- White raisin1/4 cup
- Red wine vinegar3 tablespoon
- Olive oil1/2 cup
- Sea salt to taste
- Ground black pepper to taste
- In a pan or roast, place all the ingredients and mix well.
- Place in a preheated oven at 200ÂșC and bake for about 30 minutes, stirring a few times during this time.
- Once ready, wait to cool and store in the fridge in a tightly closed container covered with olive oil.
- Lasts up to 5 days in the fridge.
Did you like this recipe?
You may also like
healthy banana muffins
ByÂ
Creamy Strawberry Gelatin
lasagna noodles
ByÂ
vegetable caponata