Caponata eggplant, zucchini, peppers, baked vegetables

ingredienti

persone

4

Melanzane

1 unit

Peperoni rossi

1 unit

Sedano

2 stems

Peperoni gialli

1 unit

Zucchine

2 unit

Cipolle

1 unit

Aglio

1 wedge

Prezzemolo

1 sprig

Basilico

4 leafs

Origano

1 teaspoon

Aceto bianco

3 spoons

Zucchero bianco

1 spoon

Olio extravergine di oliva

1 coffee cup

Sale

to taste

Pepe

to taste

Pomodorini

150 grams

Olive nere

100 grams

Caponata eggplant, zucchini, peppers, baked vegetables

Caponata eggplant, zucchini, peppers, baked vegetables

pronta in

1 ora

difficoltà

categoria

Piatti Unici
da Italia - Puglia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

vegano

Foto Ricetta Caponata eggplant, zucchini, peppers, baked vegetables

A pan as a palette with seasonal vegetables, rich as a main dish if you add the potatoes

Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 1

Wash the vegetables, cut the zucchini, eggplant and celery into small pieces
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 2

Cut into strips the peppers and slice the onion
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 3

Crush the garlic, rub it in the baking dish and place the vegetables and tomatoes
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 4

In a prepared cup the emulsion of oil, vinegar, oregano and sugar and distributed over the vegetables stirring for flavor
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 5

Season with salt and pepper to taste
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 6

Cover the pan with aluminum foil and bake at 180 degrees for about 15 minutes
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 7

Remove the foil, add the olives, parsley, basil, chopped
Foto preparazione Caponata eggplant, zucchini, peppers, baked vegetables

step 8

Bake for another 20 minutes turning vegetables occasionally, until they are cooked through

fabbisogno giornaliero (per persona)

Main +

Calories 243.09 kcal n.d.

Fat 18.83 g n.d.

Carbohydrates 15.98 g n.d.

Protein 3.62 g n.d.

Fibers 6.31 g n.d.

Water 292.78 g n.d.

Ashes 2.48 g n.d.

Sugars 7.78 g n.d.

Starch 0.0 g n.d.

Minerals +

Calcium 75.93 mg n.d.

Sodium 130.42 mg n.d.

Phosphorus 133.29 mg n.d.

Potassium 931.79 mg n.d.

Iron 2.23 mg n.d.

Magnesium 55.78 mg n.d.

Zinc 1.08 mg n.d.

Copper 0.23 mg n.d.

Manganese 0.57 mg n.d.

Selenium 1.02 mcg n.d.

Fluorine 2.82 mcg n.d.

Vitamins +

A 2.78 mcg n.d.

A IU 2473.77 IU n.d.

A RAE 124.11 mcgRAE n.d.

B1 0.11 mg n.d.

B2 0.14 mg n.d.

B3 2.04 mg n.d.

B5 0.74 mg n.d.

B6 0.4 mg n.d.

B9 0.0 mcg n.d.

B12 0.0 mcg n.d.

C 171.78 mg n.d.

E 3.21 mg n.d.

B12 added 0.0 mcg n.d.

D 0.0 mcg n.d.

K 70.83 mcg n.d.

Lipids +

Monounsaturated 11.0 g n.d.

Polyunsaturated 1.84 g n.d.

Saturated 2.21 g n.d.

Cholesterol 0.0 mg n.d.

Amino acids +

Phenylalanine 0.13 g n.d.

Isoleucine 0.12 g n.d.

Histidine 0.07 g n.d.

Leucine 0.22 g n.d.

Lysine 0.19 g n.d.

Methionine 0.04 g n.d.

Tyrosine 0.08 g n.d.

Threonine 0.11 g n.d.

Tryptophan 0.02 g n.d.

Valine 0.15 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio