Eggplant Caponata
A very tasty and easy-to-make appetizer that is also vegan. It can be served on its own or as a side dish.
Medium dice <quantity>1</quantity> zucchini
Medium dice <quantity>1</quantity> eggplant
Medium dice <quantity>1</quantity> red bell pepper
Medium dice <quantity>1</quantity> yellow bell pepper
Peel and medium dice <quantity>1</quantity> onion
Mix all the vegetables in a baking dish and add <quantity>8</quantity> sprigs of thyme
Add <quantity>1/3<unit>cup</unit></quantity> of raisins and <quantity>1/3<unit>cup</unit></quantity> of golden raisins
Drizzle <quantity>200<unit>ml</unit></quantity> of olive oil. Season with salt and black pepper to taste
Cover the baking tray with aluminum foil
Bake for 40m at <temperature>180<unit>°C</unit></temperature>
Move to the refrigerator to chill
Plate it. The eggplant caponata is ready
Enjoy it!
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