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Caponata To My Way




Bouillon cube, vegetable flavour

1/2 unit


10 oz


1 spoon


40 oz


2 unit

Red tomatoes

2 unit

Red peppers

1 unit


1 unit

Side Dishes from Italy

Caponata To My Way

Caponata To My Way

vegan source of C vitamins high in potassium

ready in

50 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Caponata To My Way

The best caponate tasted, re-made my way!

Caponata To My Way step 1

step 1

Cut the eggplant into cubes not too small, peeling it if it is of a hard-skinned quality (such as oval eggplant). If you use violet eggplant you can also leave it intact.

Caponata To My Way step 2

step 2

Salad the dabs and place them in a colander to lose the vegetation water. Bring the pans in lukewarm water and, after 10-15 minutes, drain and remove any petioles.

Caponata To My Way step 3

step 3

Reduce the red bell pepper, tomatoes and potatoes, which you will separate from the rest.

Caponata To My Way step 4

step 4

In a pot poured eggplant, pepper, tomatoes, capers, peppercorns, porridge or onion if you prefer. Add half a glass of water, the vegetable nut, and let it simmer for 20 minutes.

Caponata To My Way step 5

step 5

Combine the potatoes and water with the need. Finish the cooking, pour out a spoon or two of oil, and serve as hot as meatballs or cutlets. You can also eat slightly warm.

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