Ingredients:
3 to 4 medium eggplants with or without peel cut into strips of 1 (one) centimeter
2 red peppers cut into strips the same size as the eggplants
1 yellow pepper cut equal to red
1 cup chopped celery in thin slices
1 cup (tea) garlic only white piece cut into carrots
1 cup chopped parsley
1 cup (onion) thinly sliced onion
1 cup of black olives without the pits or (200grs.)
½ cup of tea or to taste of raisins without seeds
½ cup (tea) snoubar (pinholes) (optional)
2 tablespoons (well) filled with capers
Spices:
1 glass of balsamic vinegar
½ cup extra virgin olive oil
Salt to taste in moderation
A handful of oregano
1 teaspoon grated ginger
1 teaspoon ground cinnamon
1 pinch of ground cloves
Way of preparing:
Put in Layered Shape:
Aubergine the bell peppers, garlic, celery salsão intercalando the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the rest of the ingredients, already with the salt.
Then pour the vinegar and the olive oil mix well.
Cover the form with aluminum foil.
Bring to the preheated oven 180 ° C for 1 (one) or two hours, that is until the eggplants are cooked.
Serve hot or cold. As antipasto - (entree dish).
Serves to accompany pasta (pasta) or soups.
Serves for afternoon snack with toast, or savory biscuit.
Note:
Caponata is a dish of Italian origin.
If you like you can put ½ teaspoon of sugar or honey.
I do not put sugar or honey.
To Take the Bitter Out of Eggplant:
To leave the eggplant of shelled sauce for 6 hours, I do not add salt or vinegar, it removes all the acidity.
Decoration:
Place whole purple olives and fresh mint leaves around the platter.
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