Name: Eggplant caponata with red onion in the oven
Prep time: 30 min
Total time: 30 min
Yield: 6 Porções
Ingredients: 3 unit(s) Medium eggplant, cubed; 1 unit(s) Large red onion, diced small; 2 unit(s) Minced garlic; 2 tablespoon Black raisins; 1/2 cup Olive oil; to taste Salt and pepper to; to taste Basil; 1/2 coffee spoon Oregano; 2 tablespoon Honey; 1 tablespoon Balsamic Vinegar; 2 tablespoon Chopped roasted chestnuts; 1 coffee spoon Chopped Girl's Finger Pepper; 1 unit(s) Diced Zucchini

Brazil

Medium eggplant, cubed

Large red onion, diced small

Minced garlic

Black raisins

Olive oil

Salt and pepper to

Basil

Oregano

Honey

Balsamic Vinegar

Chopped roasted chestnuts

Chopped Girl's Finger Pepper

Diced Zucchini

Eggplant caponata with red onion in the oven

Salpique sal  nos cubos de berinjela e nas abobrinhas. Coloque em uma peneira e deixe escorre por 30 minutos. 
Em um tabuleiro coloque a cebola roxa cortada, o alho picado, as passas e os cubos de berinjela e abobrinha.Tempere com sal, a pimenta dedo de moça e o orégano. Regue o azeite, ponha o mel e mexa bem. Leve ao forno pré-aquecido por 40 minutos a 170graus coberto com papel laminado. 
Passado os 40 minutos, retire do forno e regue com o vinagre balsâmico. Acrescente as folhas de manjericão e verifique sal e pimenta. Salpique as  castanhas tostadas antes de servir. E está pronta 😋
Dicas: Você pode servir como antepasto, servindo com umas torradas.
como salada, é só fazer uma caminha de verdes sortidos no centro do prato e colocar a caponata sobre os verdes e regando um fio de azeite.
E para virar um prato principal é só aquecer por 2 minutos e misturar em uma massa. Rale  um pouco de parmesão e está pronto 💥

Sprinkle salt on the eggplant cubes and zucchinis. Place in a colander and let drain for 30 minutes.
Place the sliced red onion, the chopped garlic, the raisins and the eggplant and zucchini cubes on a tray. Season with salt, the girl's finger pepper and the oregano. Drizzle the oil, add the honey and stir well. Bake in a preheated oven for 40 minutes at 170 degrees covered with foil.
After 40 minutes, remove from oven and drizzle with balsamic vinegar. Add the basil leaves and check for salt and pepper. Sprinkle the toasted chestnuts before serving. And it's ready 😋
Tips: You can serve it as an antipasto, serving it with some toast.
as a salad, just make a bed of assorted greens in the center of the plate and place the caponata over the greens and drizzle a drizzle of olive oil.
And to turn into a main dish, just heat for 2 minutes and mix into a dough. Grate some Parmesan and it's ready 💥

Eggplant caponata with red onion in the oven

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