Share
Eggplant caponata in the pan
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
12 servings
Janaina Andrade
@janaina_astolfi- Ingredients
- Recipe
- Chopped aubergines3 unit(s)
- Chopped green pepper1/2 unit(s)
- Chopped red pepper1/2 unit(s)
- Chopped Yellow Pepper1/2 unit(s)
- Chopped Onion1 unit(s)
- Chopped Olives to taste
- Minced green smell to taste
- Olive oil1/2 cup
- Vinegar3 tablespoon
- Salt to taste
- Minced Garlic Cloves3 unit(s)
- Chop all the ingredients into cubes and place the eggplant in a refractory with water, in a pan with a drizzle of olive oil, sauté the onion and garlic, add the peppers until soft. Drain the eggplant and place in the pan, stirring constantly, until soft. If necessary, add a little water.
- When it is dry and soft, add salt. Turn off the heat, in a refractory, add the olives, green smell, vinegar and oil. Taste and if you prefer you can use other seasonings of your choice.
- Mix well, coat with more oil and set aside in the fridge. You can eat it as soon as it cools it looks wonderful. I think the next day is much better.
Did you like this recipe?
You may also like
aubergine caponata
Eggplant caponata
By
Baked eggplant caponata
eggplant caponata
