Tasty Caponato aubergines: classic Italian pan recipe

Italian recipe made in the pan. Caponato eggplant is easy, versatile and perfect for light appetizers and snacks

A delicious Italian dish, very easy to do. Revenue of a pan alone

Enter for 4 people.

Classic (no restriction), vegetarian

Preparation: 00:50

Interval: 00:00

Tools

1 border (s), 1 sieve (s), 1 pan (s)

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Caponato eggplant ingredients

– 2 units (s) medium aubergines (s)

– 1 unit (s) (s) large onions

– 4 teeth of chopped garlic (e)

– 1 unit (s) yellow cut pepper (s) in medium stripes. (or chilli pepper)

– 12 units (s) cherry tomatoes, half cut.

– 1 cup (s) (tea) of basil (flyers)

– 1 cup (s) (tea) of toasted peanuts (or laminated almonds)

– 12 units (i) black olives, sliced ​​in slices.

– 1/2 cup (s) (tea) of white grapetta (optional)

– 4 tablespoons of capers

– 2 cups (s) (coffee) of olive oil

– 2 units (i) Bay leaves

– Go up to taste

– Pepe to taste

– 4 tablespoons of vinegar

Ingredients to finish

– Salsinha to taste, chopped

Pre-repair:

1. Separate all the ingredients and recipes from the recipe.
2. Wash and dry the vegetables and herbs.
3. Cut the aubergines into slices of about 2.5 cm and then on average cubes.
4. Peel the onion and garlic and cut.
5. Discard the seeds and white parts of the peppers and put on medium stripes.
6. Cut the cherry tomatoes in half towards the length.
7. Download the olives and cut them into slices.
8. Put the capers in a sieve and lava in running water to remove excess salt.
9. Have Baletti pelvis and resume on trom paper.

PREPARATION:

Caponato aubergines:

1. In a pan over medium heat, heat the olive oil, add onion and garlic and sauté the onion and become transparent.
2. Add the pepper, season with a little salt and brown for another 3-4 minutes.
3. Add the eggplant cubes and bay leaf, sprinkle some salt and mix well.
4. It lowers the fire to the minimum and mix the braised, from time to time so that the vegetables do not break.
5. When the aubergine is almost cooked, add the tomatoes and mix.
6. Add the olives, peanuts or almonds, capers and raisins (optional) and mix again.
7. Rectify the salt and season with the pepper.
8. Get the heat to the maximum, season with the vinegar and let it evaporate.
9. Add the basil, mix, turn off the heat and discard the bay leaf.

Finishing and assembly:

1. This eggplant It can be served on the same day or keep in the refrigerator for a maximum of 5 days, then let it cool and put it in a bowl with hermetic closure.
2. Caponato can be a main dish served with a salad or accompaniment to an excellent protein or filling for a sandwich.
3. When serving, washing, drying, cutting the parsley and scattered on the Caponato.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.