Share
Eggplant caponata
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
15 servings
Maiqueli Romero
@vizinhaonline.br- Ingredients
- Recipe
- Eggplants (large)2 unit(s)
- Green pepper1 unit(s)
- Red Pepper1 unit(s)
- Yellow Pepper1 unit(s)
- Tomatoes2 unit(s)
- Onion1 unit(s)
- Olives200 g
- Garlic to taste
- Oregano to taste
- Salt to taste
- Lemon (or 1/2 cup vinegar)1 unit(s)
- Oil or olive oil to taste
- Cut all the ingredients into strips or small cubes.
- Start by sautéing the garlic, then add the ingredients one at a time, leaving the olives last, cover the pan and cook over medium heat, stirring occasionally.
- Once cooked, add the olives and adjust the seasonings. Allow to cool and store in the fridge for approximately 10 days.
- By choice I like to peel the eggplant, but you can do it with the skin if you prefer. You can add lemon or vinegar little by little and taste to control the acidity according to your taste.
Did you like this recipe?
You may also like
Eggplant caponata
Mug Cake
Pasta with pepperoni and broccoli
By
prawns al ajillo
