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eggplant paste

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eggplant paste


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Tempo de preparo

60 min(s)


1 servings

Susana Mattos

  • Ingredients
  • Recipe
  • medium eggplant2 unit(s)
  • Green pepper1/2 unit(s)
  • Yellow pepper1/2 unit(s)
  • Red Pepper1/2 unit(s)
  • Sun-dried tomato50 g
  • Medium Red Onion1/2 unit(s)
  • Garlic Clove4 unit(s)
  • Girl's Finger Pepper2 unit(s)
  • Black Olives50 g
  • Extra Virgin Olive Oil100 ml
  • Salt to taste
  • Basil to taste
  • Oregano to taste
  1. Chop the eggplant into small cubes and steam for 30 to 40 minutes on low heat. Add vinegar to the water for cooking. Be careful not to overcook.
  2. While the eggplant is cooking, chop all the other ingredients into small sizes and set aside.
  3. After the eggplant is cooked, place the peppers, onion and olives in the cooking water to cook for 5 minutes when it comes to a boil, turn off the heat and leave for another 5 minutes in the hot water. After this time, drain the water.
  4. In a bowl, combine all the cooked ingredients, pepper, garlic, sun-dried tomatoes, salt, basil and oregano and mix well. Lastly, add the oil. Put it in a glass jar and it's ready to eat.

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eggplant paste

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