Baked vegetables in the oven
Side Dishes from Italy
Caponata To My Way
Caponata To My Way
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The best caponate tasted, re-made my way!
preparation
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.
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.
step 3
Reduce the red bell pepper, tomatoes and potatoes, which you will separate from the rest.
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.
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.