Eggplant stuffed with vegetables
67 recipes
Caponata eggplant, zucchini, peppers, baked vegetables
ingredients
servings
4
Aubergine
1 unit
Red peppers
1 unit
Celery
2 stems
Yellow peppers
1 unit
Courgette
2 unit
Cherry tomatoes
150 oz
Onions
1 unit
Garlic
1 wedge
Black olives
100 oz
Parsley
1 sprig
Basil
4 leafs
Oregano
1 teaspoon
White vinegar
3 spoons
White sugar
1 spoon
Extra virgin olive oil
1 coffee cup
Iodized salt
to taste
Pepper
to taste
single courses from Italy - Puglia
Caponata eggplant, zucchini, peppers, baked vegetables
Caponata eggplant, zucchini, peppers, baked vegetables
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A pan as a palette with seasonal vegetables, rich as a main dish if you add the potatoes
preparation
step 1
Wash the vegetables, cut the zucchini, eggplant and celery into small pieces
step 2
Cut into strips the peppers and slice the onion
step 3
Crush the garlic, rub it in the baking dish and place the vegetables and tomatoes
step 4
In a prepared cup the emulsion of oil, vinegar, oregano and sugar and distributed over the vegetables stirring for flavor
step 5
Season with salt and pepper to taste
step 6
Cover the pan with aluminum foil and bake at 180 degrees for about 15 minutes
step 7
Remove the foil, add the olives, parsley, basil, chopped
step 8
Bake for another 20 minutes turning vegetables occasionally, until they are cooked through
