C P O N A T A + F t s

C P O N A T A + F t s

Berinjelas- Caponata - antipasto (vegetarian)
(Italian dish)
ingredients:
3 a4 eggplants medium with or without the peel cut into strips of 1 (one) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of grated, chopped celery, thinly sliced
1 cup (tea) only white part of leek cut into rodelinhas
1 cup (tea) of chopped parsley with stems
1 cup (tea) onion, thinly sliced
1 cup (tea) black olives pitted or (200gsm).
1 cup (tea) or to taste seedless raisins
½ cup (tea) snoubar (pinholes)
2 tablespoons (soup) and full of capers

Spices:
1 cup balsamic vinegar
½ cup extra virgin olive oil
salt to taste in moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch of ground cloves
Way of preparing:
Put in layered form:
The eggplant peppers, leeks, celery salt already in shape, sandwiching the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the rest of the ingredients.
Then pour the vinegar and oil, mix well.
Cover with foil form.

Bake preheated 180 ° C for one (1) hour or two, i.e., until the eggplants are cooked.

hot or cold serving. As antipasto - (first course).

Serves to accompany pasta (pasta).

Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you can put ½ teaspoon sugar or honey.
I do not put neither sugar nor honey.
I leave the peeled eggplant sauce for 1 hour, do not put salt or vinegar, takes all the acidity.