Fechar menu

Hello, visitor!

Abrir menu
DeliRec logo
Vegan recipes / 

Eggplant and zucchini caponata

Imprimir
Compartilhar
Photo of the Eggplant and zucchini caponata – recipe of Eggplant and zucchini caponata on DeliRec
Reproduzir vídeo
Curtir receita
Avançar lista
Likes
ShareLikes

Eggplant and zucchini caponata

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

1 hour(s)

Porções

1 servings

  • Ingredients
  • Recipe
  • Eggplant2 unit(s)
  • Zucchini2 unit(s)
  • Yellow pepper1 unit(s)
  • Red Pepper1 unit(s)
  • Ripe tomato2 unit(s)
  • Onion2 unit(s)
  • Garlic1 unit(s)
  • Champignon/Olives100 g
  • Olive oil300 ml
  • Salt, Parsley, Chives, Rosemary and Seasonings1 to taste
  1. This caponata is a luxury. Easy and can be made in large quantities, because before going to the fridge, just serve as a side dish, warm as soon as it comes out. I used: 2 eggplants (strips) 2 zucchinis (strips) 2 onions (strips) (the purple one works great here.) 1 head of garlic (minced) 2 ripe tomatoes 1 red pepper 1 yellow pepper (all 3 chopped into squares, but if you want to use the same strips for all the ingredients, it works very well.) 100g mushrooms/olives (you can put capers...) salt Olive oil Parsley, chives, rosemary and seasonings to taste (I use smoked paprika, black pepper and chimichurri) After leaving all the ingredients properly cut, just mix them in a mold, season them as you prefer, drizzle everything with a lot of oil and take everything to the oven (preheated) for about 30 minutes. Except the champignons/olives. I prefer not to take them to the oven, leaving them to be included only in the next step, already in the pan. As soon as I cut the eggplant and zucchini, I put them in water with a spoon of vinegar, to reduce the acidity and not let them darken. I leave it there while I prepare the rest of the ingredients.
  2. I separate the onion and garlic into two parts. One part goes raw to the oven along with all the other ingredients, the other half I sauté in oil and put the caponata just taken out of the oven in this pan with the sautéed. I only take the mixture to the pan after the caponata has reduced a lot. Sometimes I spend a little of the 30 minutes in the oven (depending on the amount). Stir with a spoon during the process.
  3. Transfer the caponata to the pan with the sauteed onion and garlic, adjust the salt and oil if necessary and stir for about 5 minutes over medium heat. Voila.
  4. Wait for it to cool, take it to the glass jars and complete, until covered, with a lot of oil. If you sterilize your jars in boiling water and let them cool and dry naturally on a clean dish towel, with the mouth facing down, I guarantee you that your caponata will last at least 12 days in the fridge. And the best... She's finding out, right?! On the third day she is just the "creme de la creme". 😋😋😋 (it's not such a cheap dish, I use on average half a bottle of "du bão" oil and the red pepper is a fortune. #caponata #veginvencionices

Did you like this recipe?

Gostei da receitaNão gostei da receita

You may also like

Recipe of Lemon mousse on the DeliRec recipe website

Lemon mousse

Recipe of Lemon mousse on the DeliRec recipe website

Lemon mousse

Recipe of caramelized banana on the DeliRec recipe website

caramelized banana

By 

Recipe of Simple lemon mousse on the DeliRec recipe website

Simple lemon mousse

DeliRec logo

We are passionate about food and have created this app so that people like us can have fun and discover new dishes, invent recipes and share them. Because we have to share good food!

Sign up for our newsletter:

DeliRec has more flavor on the app!

DeliRec App

Browser