Caponata - Antipasto ( Vegetarian )
ingredients:
3 to 4 eggplants medium with or without the peel cut into strips of one (1 ) inch2 red bell peppers cut into strips the same size of eggplants1 yellow bell pepper, cut equal to red1 cup ( tea) of chopped celery , thinly sliced1 cup (tea ) pore white part only sliced garlic in rodelinhas1 cup ( tea) of chopped parsley with stems1 cup ( tea) of onion thinly sliced1 cup (tea ) of black olives pitted or ( 200grs. )1 cup (tea ) or to taste seedless raisins½ cup (tea ) snoubar ( pinholes )2 spoons (soup ) and full of capers
seasoning :1 cup balsamic vinegar½ cup extra virgin olive oilsalt to taste in moderationa handful of oregano1 teaspoon ( tsp) grated ginger1 tablespoon (coffee ) ground cinnamon1 pinch of ground cloves
How to Prepare :Put in layered form :The eggplant peppers, leeks , celery with salt already in shape, merging the raisins , olives, capers and oregano , ginger , cinnamon and ground cloves , and remaining ingredients.
Then pour vinegar and olive oil mix well .
Cover the form with aluminum foil .
Take a preheated oven 180 ° C for one (1 ) hour or two , that is until the eggplants are cooked .
Serve hot or cold. How antipasto - ( first course ) .
Fits monitor ( noodles) folder .
Fits afternoon snack with toast .Note :Caponata is a dish of Italian origin .If you want you can place ½ teaspoon of sugar or honey .I do not put sugar or honey and neither .I leave the eggplant sauce shelled for 6 hours , do not put salt or vinegar , takes away all the acidity.
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