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Eggplant caponata
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
6 servings
Izabela Dolabela
@izabela- Ingredients
- Recipe
- Eggplant2 unit(s)
- Pepper1 unit(s)
- Onion1 unit(s)
- Garlic (clove)6 unit(s)
- Olive150 g
- Raisins150 g
- Capers50 g
- Nuts80 g
- Parsley to taste
- Olive oil1/2 cup
- Salt to taste
- Black pepper to taste
- Red wine vinegar or balsamic vinegar to taste
- Cut the eggplant and peppers into cubes, then the garlic and onion, but in smaller pieces (if you prefer, you can even grate the garlic). Put everything in a form that can go in the oven.
- Add the olives (already chopped and pitted), the raisins and the capers.
- Mix very well and season with salt and pepper.
- Drizzle with oil and red wine vinegar.
- Take it to the preheated oven (180 degrees) and leave for approximately 50 minutes.
- Remove the caponata from the oven and transfer to a bowl. Add the chestnuts and parsley, let cool before serving.
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