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eggplant caponata

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eggplant caponata


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Tempo de preparo

15 min(s)


1 servings

Receitas da

  • Ingredients
  • Recipe
  • large eggplant1 unit(s)
  • Pepper1 unit(s)
  • Onion1 unit(s)
  • Tomato1 unit(s)
  • crushed garlic cloves2 unit(s)
  • chopped green olives200 g
  • Oregano to taste
  • Salt to taste
  • Parsley to taste
  • Chives to taste
  • Olive oil for sauteing1/2 cup
  • Tomato sauce2 tablespoon
  1. First you need to remove the bitterness from the eggplant. Cut the eggplant into slices, sprinkle salt on all of them and let it rest for 1 hour. After this time, wash them and cut them into cubes.
  2. Remove the seeds from the peppers and cut them into cubes. In a pan, sauté the chopped onion along with the crushed garlic and oregano in olive oil.
  3. Add the eggplant, tomato and peppers. Stir so it doesn't stick to the bottom. Add the olives and tomato sauce. Taste and adjust salt if necessary.
  4. Once the eggplant is very soft, turn off the heat and add the parsley and chives. Place in a glass refractory and let cool.
  5. Sterilize a glass jar (with a lid) by pouring boiling water into it. After it cools down, put the caponata in the glass jar, cover and put it in the fridge.

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