Friday, April 12, 2013

Baked Caponata

Baked Caponata  
1 zucchini
1 eggplant (I used another zucchini instead of eggplant)
1 onion
2 red peppers
2-3 sticks of celery
1-2 tomatoes (optionally peel off the skin)
60 ml olive oil
30 ml balsamic vinegar
1 tablespoon sugar
1 handful of olives
parsley chopped
salt and pepper
optional: 1 to 2 tablespoons of capers

Preparation Method
all the vegetables (about same size).
In a large bowl mix the oil, balsamic vinegar, sugar, salt and pepper, then add the chopped vegetables and mix well.

Then place the vegetables in a large roasting pan that has been greased with oil beforehand,

Baked Caponata

and bake for 30 minutes at 400 F.
Mix the vegetables and put them back in the oven for another 30 min.

Then put in a bowl and mix with capers, olives and chopped parsley.

Baked Caponata



Poţi să incluzi link (calea catre fisier jpg) către o imagine dacă ai încercat reţeta şi ai făcut o fotografie.