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eggplant caponata


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Tempo de preparo

1 hour(s)


1 servings

  • Ingredients
  • Recipe
  • Eggplant3 unit(s)
  • Yellow pepper1 unit(s)
  • Red Pepper1 unit(s)
  • Green pepper1 unit(s)
  • Onion1 unit(s)
  • Garlic1 to taste
  • Chimuchurri1 tablespoon
  • Oregano1 tablespoon
  • Salt1 to taste
  • Vinegar50 ml
  • Olive oil250 ml
  • Olives1 to taste
  1. Cut the eggplant, onion and peppers into cubes or strips, take it to a shape, put the whole garlic, the olives, the seasonings and drizzle with the oil and vinegar, stir well and cover the shape with aluminum foil, take it to the oven at 200 degrees for 1 hour and 15 minutes.
  2. Let cool and transfer to sanitized pots and store well sealed, it has a shelf life of up to 1 month.

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