Caponata Eggplant Italian

Eggplant caponata

Although for many years, The Eggplant was considered a vegetable toxic, Today multiple benefits of this vegetable is known. It has a high content in anthocyanins which is a powerful antioxidant that prevents us against cancer. It has lots of fiber and cholesterol-lowering, Since it absorbs as if outside a sponge. Has much iron and magnesium and very few calories, Since this composed mainly by water. The Eggplant never should eat is raw, Since raw if have some substances toxic that could damage the organism

Caponata Eggplant Italian
  1. 2 Eggplant
  2. 1/2 cup oil
  3. 1 tooth of garlic finely chopped
  4. 3 stalks of celery chopped
  5. 1 Cup of tomato chopped (2 tomatoes)
  6. 1 medium onion
  7. 1 jar of capers
  8. 1 Cup of wine vinegar
  9. 1 spoonful of sugar
  10. 1 tablespoon of salt
  11. 1 tablespoon of oregano
  12. 1 cup chopped olives
  1. Peel the Eggplant and chop them in squares of 1 centimeter more or less. Heat the oil in a pot and add the garlic and the aubergines and FRY quickly until have a color golden brown coffee. They will be a 5 minutes approximately.
  2. Remove from the oil the Eggplant with a spoon type strainer and, Instead, put the celery and the onion. FRY until the onion that is acitrone, Add the tomato and leave it to boil for 5 minutes, stirring the ingredients.
  3. Add the fried eggplant, Capers, vinegar, sugar, oregano, olives and salt. Boil for 5 more minutes and remove from the heat, cool and then refrigerate.
  4. Is served with biscuits crackers or slices of bread French white. This recipe is perfect for 6 u 8 porciones.
Recipes easy to https://recetasdecocinafaciles.NET /

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