Eggplant Caponata and Zucchini

Eggplant Caponata and Zucchini

How can I do?

Wash eggplant and zucchini. Break it into small pieces

Cut the onion into thin slices and fry in olive oil in your frying your onions and your eggplant. Cook the zucchini for 5 minutes more, stirring after 5 minutes, gently

Add your white balsamic vinegar (vinegar or honey) and continue cooking over low heat for 3 minutes each.

Put your mixture into your dish and add your pine nuts and raisins. Add salt and pepper, add the chopped mint and have halved your cherry tomatoes and feta your

  • 2 eggplants

  • 2 yellow squash

  • 100g feta

  • 1 onion

  • 2 cup capers

  • 3 cup tablespoons white balsamic vinegar

  • 1 cup chopped mint

  • 2 handfuls of cherry tomatoes small

  • 2 cup chopped pine nuts

  • 2 cup chopped raisins

  • 2 cup chopped olive oil

  • Salt Poive

Total time: Preparation + cooking time: 40 min
Yield: 4 people

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