Description
Very interesting caponata. It's certainly not preparation for the winter, and seasonal dish, but very tasty. This is a dish for lovers of spicy. Comes a very interesting combination of tender eggplant in the marinade burning. And another plus of this dish is that it takes a minimum of vegetable oil, and eggplant not fried, but baked in the oven. Tried to find something similar on the site, but such a principle of cooking tapas of eggplant when they are first baked in the oven and then filled with a marinade of fresh tomatoes I have found. In General - help yourself!
Ingredients
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Eggplant
3 piece
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Vegetable oil
1.5 Tbsp
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Onion
1 piece
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Tomato
2 piece
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Garlic
4 tooth
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Chili
1 piece
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Salt
1 tsp
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Vegetable oil
2 Tbsp
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Vinegar
1 Tbsp
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Dill
Cooking
The my eggplant, cut off the tails, peel them
Cut into rings about 1 cm thick
Onion cut into feathers
Lay the eggplant on parchment zastenny the pan (took two and baked simultaneously on two shelves of the oven). Lubricated from two sides with vegetable oil using a silicone brush.
Spread between the eggplant and onions. Also lubricating oil. This process will take about 1.5 tbsp of oil.
Sent in a preheated 220 degree oven for 30 minutes. During this time, the eggplant, as it podelyatsya. Cool the vegetables. If you remove them from the pan, then it will take literally 10 minutes.
There is a time tomatoes cut crosswise, pour boiling water for 2-3 minutes and remove the skin. Cut into slices.
Peel the garlic and press with a knife.
Pepper cut into pieces.
All put in blender
Same here, add salt, vinegar, vegetable oil and grilled onions.
Bring down all in a homogeneous mass
Add the finely chopped parsley. Mix well. Tomato sauce-the marinade is ready!
The bottom of the tank which will marinate eggplant grease with marinade.
Lay the eggplant
Then the marinade, then again eggplant etc. to the end. Cover container and put into the fridge for 30 minutes.
Eggplant ready. Bon appetit!
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