Brazil

Peeled Eggplant

Red Pepper

Yellow pepper

Green pepper

Minced garlic

Olive

Champignon

Onion

Oregano

Salt and chives

Olive oil for sauteing

eggplant caponata

Descasque as berinjelas e corte-as em cubinhos ou tirinhas.
Tire as sementes dos pimentões e corte-os em cubinhos ou tirinhas.
Em uma panela, refogue a cebola picadinha junto com o alho amassado e o orégano no azeite.
Junte a berinjela e os pimentões.
Mexa para não pegar no fundo.
Acrescente as azeitonas e o champignon.
Prove e acerte o sal se necessário.
Depois que a berinjela estiver bem molinha, apague o fogo e acrescente a salsinha e a cebolinha.

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.

eggplant caponata

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