Roasted Eggplant Caponata
30 min
Vegan
32009
For 2 Portions
160 g
tomato puree
40 g
arugula
30 g
caper
10 g
pine nut
1
yellow onion
1
red bell pepper
1
eggplant
30 ml
balsamic glaze
2 sheet(s)
bay leaf
2 tbsp
olive oil
1 tsp
sugar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Wash eggplant, halve lengthwise, and slice into eighths.
3. Then rub eggplant with salt and set aside for at least 5 min.