Caponata - Antipasto with photos

Caponata - Antipasto with photos
(Vegetarian)

ingredients:

3 to 4 medium eggplants with or without the peel cut into strips one (1) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of chopped celery, thinly sliced
1 cup (tea) of leek white part only cut into rodelinhas
1 cup (tea) of chopped parsley
1 cup (tea) onion, thinly sliced
1 cup (tea) of black olives pitted or (200grs.)
½ cup (tea) or to taste seedless raisins
½ cup (tea) snoubar (pinholes)
2 spoons (soup) and full of capers

seasonings:
1 cup balsamic vinegar
½ cup extra virgin olive oil
Salt to taste with moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch of ground cloves

How to Prepare:
Put in layered form:
The eggplant peppers, leeks, celery salt already in shape, merging the raisins, olives, capers and oregano, ginger, cinnamon and cloves, and remaining ingredients.

Then pour the vinegar and olive oil mix well.

Cover the form with aluminum foil.

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

Serve hot or cold. How antipasto - (first course).

Fits accompany pasta (noodles) or soups.

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 no sugar and no honey.
I leave the eggplant sauce shelled for 6 hours, do not put salt or vinegar., Takes away the acidity.