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eggplant caponata

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eggplant caponata


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Tempo de preparo

45 min(s)


7 servings

  • Ingredients
  • Recipe
  • Peeled Eggplant2 unit(s)
  • Red Pepper1 unit(s)
  • Yellow pepper1 unit(s)
  • Green pepper1 unit(s)
  • Minced garlic1 tablespoon
  • Olive100 g
  • Champignon100 g
  • Onion1 unit(s)
  • Oregano1 to taste
  • Salt and chives1 to taste
  • Olive oil for sauteing1 tablespoon
  1. Peel the eggplants and cut them into cubes or strips. Remove the seeds from the peppers and cut them into cubes or strips. In a pan, sauté the chopped onion along with the crushed garlic and oregano in olive oil. Add the eggplant and peppers. Stir so it doesn't stick to the bottom. Add the olives and mushrooms. Taste and adjust salt if necessary. Once the eggplant is very soft, turn off the heat and add the parsley and chives.

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