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Italian Caponata | Healthy & Light
(0)
45 min
Under an hour
Knuspr-Küche
Genießen Sie den Geschmack Italiens mit dieser köstlichen Caponata. Geröstete Auberginen, Zucchini und Paprika vereinen sich in einer aromatischen Tomatensauce zu einem leichten und gesunden Abendessen. Serviert mit frischem Mozzarella und Vollkornbrot ist dieses Gericht ein wahrer Genuss für alle Sinne.
Ingredients
Preparation method
Preparation & Baking
Preheat the oven to 200 °C. Slice the eggplant into thick rounds, salt them, and let them rest for a few minutes. Then pat off the water with a paper towel and cut the eggplant into cubes.
Wash, clean, and dice the zucchini, onion, bell pepper, and celery stalks. Slice the garlic cloves and olives. Halve the cherry tomatoes.
Line a baking sheet with parchment paper and spread the prepared vegetables on it. Drizzle with olive oil, season with salt, and bake in the oven for about 20 minutes until the vegetables are soft.
Nutritional values
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