Caponata with grapes

Caponata with grapes

Cooking time: 20 minutes

grapes — 70 g
eggplant — 1 pc.
Bulgarian pepper — 2 pcs.
Tomato — 3 pcs.
celery stalk — 1 pc.
olive oil
Shallots — 1 pc.
capers — 3 tsp.
black pepper
apple vinegar

Cooking method:

  1. Cut eggplant into medium cube and fry in olive oil.
  2. Shallots are cut into thin rings, large peppers are cut, after removing all seeds and membranes. Add chopped shallots and peppers to the eggplants, fry all together.
  3. Cut the celery stalk, send it to the pan. Cut the tomatoes in half, remove the seeds, cut into medium cube and add to the vegetables, fry slightly.
  4. We transfer all roasted vegetables to a bowl for serving, add capers, season with black pepper and apple cider vinegar, salt. Give the salad a little cool.
  5. We take grapes of two colors, cut the berries in half and spread them in a salad, add chopped parsley.

Enjoy your meal!

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