Cappuccino Eggplant Antepasto + Fotyos

Cappuccino Eggplant Antepasto + Fotyos
Eggplant Antepasto - Caponata + Photos-

Antipasto (Vegetarian)

Ingredients:

3 to 4 medium eggplants and streets with or without peel cut into strips of 1 (one) centimeter
2 seedless red bell peppers without the white ribs, 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 (tea) parsley with chopped stem
1 cup (onion) thinly sliced ​​onion
1 cup of black olives without the pits or (200grs.)
1 cup of (tea) or to taste of raisins without seeds
½ cup (tea) snoubar (pinholes) optional.
2 tablespoons (soup) 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 powder
1 pinch of ground cloves

Way of preparing:
     Put in Layered Shape:
The eggplant the bell peppers, garlic, and celery with salt in the form, interspersing the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the rest of the ingredients.
Then pour the vinegar and the olive oil stir well.
Cover the form with 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).

Serves for afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you like you can put ½ teaspoon of sugar or honey.