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Eggplant caponata with red onion in the oven
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
6 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Medium eggplant, cubed3 unit(s)
- Large red onion, diced small1 unit(s)
- Minced garlic2 unit(s)
- Black raisins2 tablespoon
- Olive oil1/2 cup
- Salt and pepper to to taste
- Basil to taste
- Oregano1/2 coffee spoon
- Honey2 tablespoon
- Balsamic Vinegar1 tablespoon
- Chopped roasted chestnuts2 tablespoon
- Chopped Girl's Finger Pepper1 coffee spoon
- Diced Zucchini1 unit(s)
- Sprinkle salt on the eggplant cubes and zucchinis. Place in a colander and let drain for 30 minutes. Place the sliced red onion, the chopped garlic, the raisins and the eggplant and zucchini cubes on a tray. Season with salt, the girl's finger pepper and the oregano. Drizzle the oil, add the honey and stir well. Bake in a preheated oven for 40 minutes at 170 degrees covered with foil. After 40 minutes, remove from oven and drizzle with balsamic vinegar. Add the basil leaves and check for salt and pepper. Sprinkle the toasted chestnuts before serving. And it's ready 😋 Tips: You can serve it as an antipasto, serving it with some toast. as a salad, just make a bed of assorted greens in the center of the plate and place the caponata over the greens and drizzle a drizzle of olive oil. And to turn into a main dish, just heat for 2 minutes and mix into a dough. Grate some Parmesan and it's ready 💥
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