Caponata with bruschetta

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Caponata with bruschetta

Name: Caponata with bruschetta
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10 Porções
Ingredients: 2 unit(s) Eggplants; 2 unit(s) Red Pepper; 1 unit(s) Onion; 1 unit(s) Skinless tomato; 3 unit(s) Garlic; 100 ml Olive oil; to taste Salt; to taste Black pepper; 3 tablespoon Apple Cider Vinegar; 1/2 teaspoon Smoked paprika; 150 g Raisins; 200 g Olives; to taste Fresh Basil

🇧🇷Brazil

•

View in original language

(Português)

90 min(s)

10 servings

Angela Molina

@angela.molina

Ingredients
Recipe

Eggplants2 unit(s)
Red Pepper2 unit(s)
Onion1 unit(s)
Skinless tomato1 unit(s)
Garlic3 unit(s)
Olive oil100 ml
Salt to taste
Black pepper to taste
Apple Cider Vinegar3 tablespoon
Smoked paprika1/2 teaspoon
Raisins150 g
Olives200 g
Fresh Basil to taste

Start by sanitizing and cutting all the ingredients. You can cut into cubes or strips.
Transfer them to a bowl, and add the eggplant, peppers, tomatoes, raisins, olives, vinegar, olive oil, salt, pepper, smoked paprika, salt and mix well.
Place in a mold and bake for 1 hour. If necessary, leave it in the oven for longer.
Finish with fresh basil leaves.

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Caponata with bruschetta

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