Ingredients: 1 cup (tea) white wine vinegar Seedless raisins, black or white (50 g) Sliced green olives (100 g) 1 bunch of basil 4 medium onions 1 large green bell pepper 1 large red bell pepper 1 large yellow bell pepper 3 medium eggplants 1 cup (tea) olive oil Oregano Salt 2 tomatoes, diced 4 tablespoons olive oil Instructions: After thoroughly cleaning the eggplants, cut them into four pieces lengthwise, and then cut each piece into four or five smaller pieces. Place them in a mixture of water with a little salt (1 tablespoon) and a splash of vinegar while you cut the other vegetables. Cut the bell peppers into large pieces, similar in size to the eggplant. Peel the onions and cut them into quarters. Drain the eggplants well and place them in a baking dish (or a casserole dish) along with the other cut vegetables. Add half of the bunch of basil (just the leaves), the tomatoes, season with a little salt, add the vinegar, and only 1/4 cup of olive oil. Preheat the oven and bake for ab...
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