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Italian Caponata with Mozzarella
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Knuspr-Küche
Genießen Sie den Geschmack Siziliens mit dieser köstlichen Caponata. Geröstete Auberginen, Zucchini und Paprika vereinen sich in einer aromatischen Tomatensauce mit Oliven und frischem Basilikum. Serviert mit cremigem Mozzarella und knusprigem Vollkornbrot ist dieses Gericht eine leichte und gesunde Mahlzeit, die in weniger als einer Stunde auf dem Tisch steht.
Ingredients
Preparation method
Preheat the oven to 200°C.
Slice the eggplant into thick slices, salt, and let rest for a few minutes. Then pat dry the escaping water with a paper towel and dice the eggplant. Wash, clean, and also dice the zucchini, onion, bell pepper, and celery. Slice the garlic cloves and olives. Halve the cherry tomatoes.
Line a baking sheet with baking 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.
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