Brazil

Eggplant

Pepper

Olive oil

Onion

Garlic Clove

Olives

Salt

Eggplant appetizer

Corte as berinjelas em quadrados pequenos, a faca de pão facilita no corte da casca , pode retirar as cascas se preferir , deixe de molho na água com um pouco de vinagre para não escurecer .

Cut the eggplants into small squares, the bread knife makes it easier to cut the skin, you can remove the skins if you prefer, leave them to soak in water with a little vinegar so it doesn't darken.

Escorra a berinjela coloque em refratário 
Acrescente pimentões , cebolas  e azeite cobra com papel alumínio e leve ao forno a 200 graus  por 30 minutos , retire do forno e acrescente as azeitonas e deixe esfriar para servir com torradas e pães 

Drain the eggplant and place in a refractory
Add peppers, onions and snake oil with aluminum foil and bake at 200 degrees for 30 minutes, remove from the oven and add the olives and let cool to serve with toast and bread.

Eggplant appetizer

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