Brazil

Eggplant

Yellow Bell Pepper

Green Chili

Red Bell Pepper

Lemon

Tomatoes

Garlic Clove

Olives

Olive Oil, Salt, Green Chilli, Black Pepper and oregano to taste

Caponata Of Eggplant

Cortar em cubos todos os legumes e reserve.
Em uma panela colocar o azeite, a cebola em cubos, o alho amassado e refogue. 
Coloque a berinjela e o limão, misture bem, refogue por 3 minutos.

Cut all the vegetables into cubes and set aside.
In a pan put the olive oil, the onion in cubes, the crushed garlic and sauté.
Put the eggplant and lemon, mix well, sauté for 3 minutes.

Coloque os pimentões, os tomates, as azeitonas, o sal e os temperos, sempre mexendo para não grudar na panela.
Por último quando a berinjela estiver bem molinha, pode desligar o fogo e colocar o cheiro verde. 
Deixe esfriar e servir com uma torrada ou um pão italiano.

Put the peppers, tomatoes, olives, salt and seasonings, always stirring so they don't stick to the pan.
Finally, when the eggplant is very soft, you can turn off the heat and add the green smell.
Let cool and serve with toast or Italian bread.

Caponata Of Eggplant

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