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Eggplant and pepper caponata

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Eggplant and pepper caponata

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

40 min(s)

Porções

1 servings

Edna Marques

@vestidasdeluz
  • Ingredients
  • Recipe
  • eggplant1 unit(s)
  • Red pepper1/2 unit(s)
  • Green pepper1/2 unit(s)
  • Yellow pepper1/2 unit(s)
  • Olive to taste
  • Chili pepper to taste
  • Small onion1 unit(s)
  • Salt to taste
  • Olive oil to cover the preserves to taste
  • Oregano, Rosemary, Green Scent to taste
  1. Peel the eggplant and cut into small cubes. Put in water and set aside.
  2. Cut peppers, onion, pepper and olives
  3. Drain the eggplant water well
  4. In a refractory mix all the ingredients and put it in the oven.
  5. When the eggplant is very soft, it's time to take it out of the oven.
  6. Allow to cool, transfer to a glass jar with a lid and refrigerate.
  7. Serve with crackers or Italian bread as an aperitif.
  8. Remembering that the caponata the next day is even tastier

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