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Eggplant caponata
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
8 servings
Suiane Ramos
@umlarmeusonho- Ingredients
- Recipe
- Eggplants3 unit(s)
- Red Pepper1 unit(s)
- Green Pepper1 unit(s)
- Yellow pepper1 unit(s)
- Red Onion1 unit(s)
- Raisins100 g
- Sliced Olives200 g
- Seasonings (garlic, chimirrurri, oregano, parsley) to taste
- Extra Virgin Olive Oil1 unit(s)
- Cut the eggplants into cubes and the peppers too (without the seeds). In a pan, sauté the onion and olive oil with olive oil. Add the eggplant and peppers and seasonings. Don't stop stirring until cooked so it doesn't stick to the bottom. Add the olives and raisins, and finally the chives and parsley. Taste and adjust salt if necessary. Allow to cool, then place in a glass bowl, cover with olive oil and refrigerate. ✅ TIP: It gets better to eat the next day and ideal to serve with breadsticks and Syrian bread.
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