The eggplant antipasto is delicious to eat with a roll or toast. Check out this easy and simple recipe to make!
Eggplant Antipasto (Caponata)
Servings
6
servingsPrep time
20
minutesCooking time
50
minutesFor your eggplant antipasto/caponata to be delicious, see the necessary ingredients and follow the step-by-step preparation method.
Ingredients
Eggplant in strips 2 pieces
Green bell pepper in strips 1 unit
Red bell pepper in strips ½ unit
Yellow pepper in strips ½ unit
Onion in strips 1 unit
Chopped olives 10 pieces
White raisin ½ cup (65g)
Olive oil ½ cup (120 mL)
Vinegar ⅓ cup (80 mL)
Oregano to taste
Salt to taste
Black pepper to taste
Chopped parsley 2 tablespoons (10g)
Directions
- Cut the vegetables into strips;
- In a baking dish, add the eggplant;
- Add the peppers;
- Add the onion;
- Add the raisins;
- Add the olives;
- Season with salt, pepper and oregano;
- Add ⅓ cup (80 mL) Vinegar;
- Add half of the oil;
- Mix well;
- Bake at 180 degrees for approximately 50 minutes (every 10 to 15 minutes, open the oven and mix);
- After baking, add chopped parsley;
- Mix and add the rest of the oil;
- Your eggplant caponata is ready!
