Purchase my Annual Online Course Plan: http://isamaraamanciocursosonline.com.br

My cup holds 210 ml

VEGETABLE CAPONATA
1 large eggplant, coarsely chopped (480 grams)
1 level tablespoon of salt (to put only on the eggplant)
2 medium zucchini (850 grams)
2 tablespoons of olive oil (25 ml)
500 grams of cherry tomatoes, halved
2 tablespoons of olive oil (25 ml)
3 cups of coarsely chopped onions (375 grams)
2 tablespoons of olive oil (25 ml)
1 large red bell pepper, chopped (160 grams) (you can use yellow or green)
2 level tablespoons of minced or grated garlic
Eggplant, already squeezed (without the water)
2 tablespoons (soup) of olive oil 25 ml
1 cup (tea) of olive oil 210 ml
½ teaspoon of black pepper
4 tablespoons of oregano
4 tablespoons of wine vinegar
½ cup of chopped green olives 75 grams
½ tablespoon of salt (and +½ teaspoon of salt)
100 grams of raisins
1 cup of boiling water (to soak the raisins) *optional
And if you want, you can put the raisins directly in the olive oil with some of the vegetables and then you don't need to soak the raisins in water.

Tip: If you want to bake it in the oven, just put salt on the eggplant and remove all the water from it. First, place the squeezed eggplant in the baking dish, and then add all the other ingredients from the recipe, except for the water used to soak the raisins.

Then just mix and bake at 180 degrees Celsius until it reaches your desired doneness.

HOW TO MAKE IT - Follow the step-by-step instructions in the video. Thank you very much!

Check out more tips, recipes and ONLINE COURSES on the website:

http://www.isamaraamancio.com.br

Contact for partnerships:
contato@isamaraamancio.com.br

Instagram:

Instagram: isamaraamancio

#snack #isamaraamancio