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Caponata with aubergines and peppers friggitelli

ingredients

servings

4

Friggitello peppers

10 unit

Aubergine

1 unit

Mixed seeds oil, for frying

1 fl oz

Cherry tomatoes

20 unit

Onion

1 unit

Extra virgin olive oil

to taste

Salt

to taste

Pepper

to taste

second courses from Italy - Puglia

Caponata with aubergines and peppers friggitelli

Caponata with aubergines and peppers friggitelli

vegan with nuts source of C vitamins high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Caponata with aubergines and peppers friggitelli

The family recipes I believe are the most valuable recipes it is like stepping into a world of flavors and memories. For questo..oggi I speak of a really delicious recipe that is my family: Caponata with friggitelli peppers and eggplant! #tradizione #cucinapugliese

Caponata with aubergines and peppers friggitelli step 1

step 1

Wash and dry friggitelli. With a boxcutter, cut around the petiole and delete it. Private croissants seeds contained inside. Rinse them under water and let them dry thoroughly.

Caponata with aubergines and peppers friggitelli step 2

step 2

Wash and dry the friggitelli.

Caponata with aubergines and peppers friggitelli step 3

step 3

With a small knife, cut around the stalk and eliminate it.

Caponata with aubergines and peppers friggitelli step 4

step 4

Remove the seeds from the croissants inside.

Caponata with aubergines and peppers friggitelli step 5

step 5

Rinse them under water and let them dry thoroughly. Warning: this operation is crucial: it is very important to let the peppers dry very well to avoid splashes of hot oil once they are thrown into the pan.

Caponata with aubergines and peppers friggitelli step 6

step 6

Pour plenty of seed oil into a pan, toss the peppers a few at a time and cover immediately! Turn from time to time and close the lid.

Caponata with aubergines and peppers friggitelli step 7

step 7

Only when you notice that the friggitelli are now cooked (they become dark in color with slightly toasted skin) uncovered, drain and place them on kitchen paper to make them lose the excess oil.

Caponata with aubergines and peppers friggitelli step 8

step 8

Do the same procedure with the aubergines: Fry them and then, once cooked, drain from excess oil and let rest on kitchen paper.

Caponata with aubergines and peppers friggitelli step 9

step 9

While peppers and aubergines dry, slice the onion.

Caponata with aubergines and peppers friggitelli step 10

step 10

Take a new pan and, with a little extra virgin olive oil, brown the onion.

Caponata with aubergines and peppers friggitelli step 11

step 11

When the onion begins to wilt, add the chopped cherry tomatoes and a glass of water and cook with the flame to a minimum.

Caponata with aubergines and peppers friggitelli step 12

step 12

After a few minutes, add the aubergines and peppers, mix well, season with salt, pepper or chilli pepper and leave to flavor for about ten minutes, then turn off and leave to cool.

Caponata with aubergines and peppers friggitelli step 13

step 13

Serve this recipe at room temperature.

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