How To Cook Eggplant In Tomato Puree With Garlic And Oregano (Caponata) - Recipe
Author: Victoria Aly
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Eggplants in tomato paste with garlic and oregano (Caponata)". Delicious recipe.
Required products :
- 2-3 medium-sized eggplants
- 1 head old onion
- 2 cloves garlic
- 3-4 tomatoes
- 1 teaspoon oregano
- 2 tablespoons balsamic vinegar (or wine)
- 100 milliliters of olive oil (maybe more)
- left
Method of preparation :
Finely chop the onion, garlic and tomatoes, and the aubergines into thick circles.
Heat olive oil and arrange the aubergines in it, add salt and sprinkle with oregano. Fry for about 8-10 minutes, stirring vigorously. Then add the onion and garlic, and 5 minutes later pour the vinegar. When it evaporates, pour the tomatoes into the bowl, close with a lid and let the dish simmer for 15-20 minutes.
Italian ragout, also known as Caponata, goes well with pasta or rice, but can also be served as a complement to meat and fish.
Enjoy your meal!
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