Name: 15-minute eggplant caponata
Prep time: 15 min
Total time: 15 min
Yield: 8 Porções
Ingredients: 240 ml Olive oil; 2 unit(s) Onion; 3 unit(s) Garlic (clove); 1 unit(s) Red Pepper; 2 unit(s) Eggplant; 1 cup Pitted Green Olives; 1 unit(s) White raisins; 1 unit(s) Thyme branch; 1 unit(s) Yellow pepper; 4 tablespoon Apple Cider Vinegar; 2 tablespoon Balsamic Vinegar; to taste Salt; to taste Black pepper; 1 cup Nuts

Brazil

Olive oil

Onion

Garlic (clove)

Red Pepper

Eggplant

Pitted Green Olives

White raisins

Thyme branch

Yellow pepper

Apple Cider Vinegar

Balsamic Vinegar

Salt

Black pepper

Nuts

15-minute eggplant caponata

Retire as sementes e o caule da beringela;
Corte a berinjela e a cebola em cubos de 2 centímetros. Pique também os pimentões;


Remove the seeds and stem from the eggplant;
Cut the eggplant and onion into 2 cm cubes. Also chop the peppers;


Aqueça o azeite em uma panela. Quando estiver quente, adicione a cebola e o alho fatiado fino. Deixe a cebola fritar até ficar transparente. Na sequência, adicione os outros ingredientes, exceto as nozes;

Heat the oil in a pan. When hot, add the onion and finely sliced garlic. Let the onion fry until translucent. Then add the other ingredients, except the nuts;

Em fogo baixo, cozinhe por 15 minutos mexendo de 5 em 5 minutos. Junte as nozes e deixe ficar morno antes de levar à geladeira;


On low heat, cook for 15 minutes, stirring every 5 minutes. Add the walnuts and let it get warm before putting it in the fridge;


15-minute eggplant caponata

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