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eggplant caponata
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
1 servings
Receitas da
@receitas.da.ju- Ingredients
- Recipe
- large eggplant1 unit(s)
- Pepper1 unit(s)
- Onion1 unit(s)
- Tomato1 unit(s)
- crushed garlic cloves2 unit(s)
- chopped green olives200 g
- Oregano to taste
- Salt to taste
- Parsley to taste
- Chives to taste
- Olive oil for sauteing1/2 cup
- Tomato sauce2 tablespoon
- First you need to remove the bitterness from the eggplant. Cut the eggplant into slices, sprinkle salt on all of them and let it rest for 1 hour. After this time, wash them and cut them into cubes.
- Remove the seeds from the peppers and cut them into cubes. In a pan, sauté the chopped onion along with the crushed garlic and oregano in olive oil.
- Add the eggplant, tomato and peppers. Stir so it doesn't stick to the bottom. Add the olives and tomato sauce. Taste and adjust salt if necessary.
- Once the eggplant is very soft, turn off the heat and add the parsley and chives. Place in a glass refractory and let cool.
- Sterilize a glass jar (with a lid) by pouring boiling water into it. After it cools down, put the caponata in the glass jar, cover and put it in the fridge.
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