Discover the authentic taste of organic eggplant caponata: selected ingredients and Italian tradition. A rich and flavorful dish, try it now!
Clean, wash and cut the eggplants, tomatoes and basil. Cut the cheese into pieces. Fry the eggplants in hot oil.
Drain the eggplants on kitchen paper to remove the excess oil. In a baking dish, mix the eggplants with the rest of the ingredients. Keep in the fridge before serving. Plate and sprinkle with oregano.
Italia, Campania
| Energy (kcal) | 36.42 |
| Carbohydrates (g) | 3.38 |
| of which sugars (g) | 2.49 |
| Fat (g) | 1.6 |
| of which saturates (g) | 0.92 |
| Protein (g) | 2.32 |
| Fibre (g) | 1.52 |
| Salt (g) | 0.11 |
