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Eggplant Caponata with Zucchini

Photo of the Eggplant Caponata with Zucchini – recipe of Eggplant Caponata with Zucchini on DeliRec
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Eggplant Caponata with Zucchini


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Tempo de preparo

45 min(s)


15 servings

  • Ingredients
  • Recipe
  • Eggplant3 unit(s)
  • Zucchini1 unit(s)
  • Onion2 unit(s)
  • One Raisin100 g
  • Olive oil1 cup
  • Balsamic Vinegar to taste
  • Salt to taste
  • Syrian Pepper to taste
  • Garlic (3 cloves) to taste
  1. I sliced the eggplant and the zucchini on a mandoline (if you have it, slice it, it makes a lot of difference) but if you don't have it, cut it with a knife, which will be good too. The onion cut into slices. The garlic was coarsely chopped. A note: I left the eggplant in a bowl with salted water for half an hour, no more, to eliminate that runoff water 😂😂😂 In a roast, I put the vegetables, the raisins, the salt, the Syrian pepper (use this beauty and you will never forget me 😎) and mixed. With the mixed vegetables, I added olive oil and balsamic vinegar. Cover with aluminum foil and bake in the oven for 40 minutes at medium temperature.

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