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15-minute eggplant caponata

Photo of the 15-minute eggplant caponata – recipe of 15-minute eggplant caponata on DeliRec
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15-minute eggplant caponata


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Tempo de preparo

15 min(s)


8 servings

Raquel Novais

  • Ingredients
  • Recipe
  • Olive oil240 ml
  • Onion2 unit(s)
  • Garlic (clove)3 unit(s)
  • Red Pepper1 unit(s)
  • Eggplant2 unit(s)
  • Pitted Green Olives1 cup
  • White raisins1 unit(s)
  • Thyme branch1 unit(s)
  • Yellow pepper1 unit(s)
  • Apple Cider Vinegar4 tablespoon
  • Balsamic Vinegar2 tablespoon
  • Salt to taste
  • Black pepper to taste
  • Nuts1 cup
  1. Remove the seeds and stem from the eggplant; Cut the eggplant and onion into 2 cm cubes. Also chop the peppers;
  2. 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;
  3. 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;

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