Caponata or Eggplant Antipasto 🍆

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Caponata or Eggplant Antipasto 🍆

Name: Caponata or Eggplant Antipasto 🍆
Prep time: 1 h
Total time: 1 h
Yield: 8 Porções
Ingredients: 2 unit(s) Large eggplants cut into cubes; 1 unit(s) Red bell pepper, diced; 1 unit(s) Yellow bell pepper, diced; 1 unit(s) Chopped Onion; 2 unit(s) Squeezed garlic; 1/2 cup Vinegar; 1/2 cup Olive oil; to taste Pitted Olives; to taste Salt

🇧🇷Brazil

•

View in original language

(Português)

1 hour(s)

8 servings

Cynthia

@cy_home

Ingredients
Recipe

Large eggplants cut into cubes2 unit(s)
Red bell pepper, diced1 unit(s)
Yellow bell pepper, diced1 unit(s)
Chopped Onion1 unit(s)
Squeezed garlic2 unit(s)
Vinegar1/2 cup
Olive oil1/2 cup
Pitted Olives to taste
Salt to taste

Cut the eggplants into cubes and soak them in vinegar water for 30 minutes.
Throw away the water and squeeze out excess water (eggplant is like a sponge)
Reserve the olives. Place the rest of the ingredients on a baking sheet / platter.
Wrap them well and bake for + or - 25 minutes
After adding the olives
And drizzle with a little more oil.
If desired, add oregano.

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Caponata or Eggplant Antipasto 🍆

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