Eggplant caponata in the oven, cut everything, cook and taste

Baked eggplant and very practical caponata: let the oven work for you

Caponata, colorful aubergines: cut the vegetables and leave the work in the oven.

Enter for 2 people.

Classic (no restriction), vegetarian

Preparation: 01:10

Interval: 00:40

Tools

1 edge (s), 1 sieve or farmer, 2 pan (s) (- 1 up and another optional, shallow), 1 bowl (s)

EQUIPMENT

conventional

Meters

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

Aubergine ingredients Caponato in the oven

– 1 unit (s) medium aubergines, cut into cubes of about 2 cm

– 1 tablespoon (i) of salt

– 1/2 unit (s) yellow pepper, 2 cm cubes (or red peppers)

– 1/2 unit (s) onion, large (s) cut into 1 cm cubes

– 1 tooth (s) of garlic, pelati (s), whole (s)

– 1 unit (s) ripe tomatoes, seedless, in cubes of 2 cm

– 6 units (i) black olives without grumio, slices (or black olive)

– 2 tablespoons of capers

– 50 g of dry apricot, cut into 1 cm cubes (or white raisins)

– 1 1/2 cup (s) (coffee) of olive oil

– 1 tablespoon of vinegar

– 1 unit (s) bay leaf

– Pepe to taste

Ingredients to finish

– extra virgin olive oil to taste

– Basil to taste (leaves)

– Salsinha to taste

Ingredients to decorate

– slightly toasted 100 g almonds (or roasted peanuts)

Pre-repair:

1. Start preparing the aubergines (see preparation).
2. Separate the other ingredients and utensils for the recipe.
3. Wash and dry the peppers, discard the seeds and the white parts and cut into cubes proportional to those of the aubergine.
4. Wash, peel and cut the onions into 1 cm cubes.
5. Wash and peel the garlic (i) – leave it whole.
6. Wash the tomatoes and divide them into rooms and then cut each room in half.
7. Download the olives and cut into slices.
8. Drain the capers in a sieve.
9. Cut the apricot into 1 cm cubes or use the raisins.
10. Preheat the oven at 200 ° C.

PREPARATION:

Eggplant (do this step before starting pre-preparation):

1. Wash and dry the aubergines and discard the cables.
2. Cut it (e) into cubes of about 2 cm and so that all the pieces are part of the nucleus and part of the shell, to have more flavor.
3. Transfer the pieces cut into a sieve or a pasta track, spread the salt and mix to wrap all the pieces.
4. Leave to rest for 30 minutes to reduce bitter aubergines.
5. Continue pre-preparation (article 2).

Eggplant caponata in the oven:

1. Transfer the aubergine cubes to a high pan.
2. Add the rest of the vegetables (peppers, onion, garlic, tomato).
3. Add the olives, apricot or raisins, capers and bay leaf,
4. Sprinkle with olive oil and vinegar and mix so that all vegetables are involved.
5. It is not necessary to add more rooms, only the salt that was in the aubergine is already sufficient.
6. Bake in a preheated oven at 200 ° C.
7. Cook for 40 minutes or until the vegetables are soft and slightly golden, mixing half of that time to cook the same way.

Ingredients to finish:

1. While Caponato is in the oven, prepares the ingredients for the finish.
2. Wash and dry the parsley and basil. Cut the parsley and thin the flyers from the basil. Book them on paper towels.
3. If you have chosen to use the (optional) almonds and if you buy them raw, broaden them on a pan and set aside.

Eggplant caponata in the oven:

1. When the vegetables are cooked and soft, remove from the oven.
2. Discard the cloves of garlic and bay leaf.
3. Transfer to a bowl and leave to cool.
4. Turn off the oven and, taking advantage of the heat, put the pan with the (optional) blade almonds to roas slightly – be careful because it is fast.
5. In the bowl with caponata, add the basil flyers and chopped parsley, season with a little olive oil and mix.
6. When it cools, cover the bowl and cool it until the moment of the service.
7. Remove the (optional) almonds of the oven and let it cool.

Finishing and assembly:

1. Serve the eggplant caponata as a main dish, accompanied by a salad, such as accompaniment or an excellent sandwich filling.
2. It can be served on the same day or refrigerated for a maximum of 1 week – for this reason putting it after the cold in a hermetic closing pot and keep it in the refrigerator.
3. At the time of the portion, put it on a plate or, if you prefer, distribute it on the dishes. Decorate with toasted (optional) almond blades.

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.