244. Berenjenas rellenas de caponata (principal verdura)

Hey everyone, it is Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, 244. Berenjenas rellenas de caponata (principal verdura). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make 244. Berenjenas rellenas de caponata (principal verdura) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have 244. Berenjenas rellenas de caponata (principal verdura) using 16 ingredients and 5 steps. Here is how you cook that.

#LoCocinoNoLoTiro Descubrí la pizza calzone con caponatta y estaba tan rica la caponatta que me sobró e hice las berenjenas rellenas. Un placer saludable😋

Ingredients and spices that need to be Make ready to make 244. Berenjenas rellenas de caponata (principal verdura):

1. 4 berenjenas
2. 1 cebolla
3. 1 tallo apio
4. 1 pimiento rojo
5. 2 pimientos verdes italianos
6. 50 gr piñones
7. 4 cucharadas alcaparras escurridas
8. 400 gr tomate triturado
9. 100 ml vinagre de vino blanco
10. 150 gr aceitunas negras a rodajas
11. 150 gr parmesano rallado
12. Azúcar si el tomate triturado es muy ácido
13. Orégano
14. Al gusto sal
15. Al gusto pimienta negra
16. Aceite de oliva virgen extra

Instructions to make to make 244. Berenjenas rellenas de caponata (principal verdura)

1. Limpiamos las berenjenas y las partimos por la mitad. Las vaciamos y guardamos el relleno. Untamos el interior con sal y dejamos que suden 20 minutos. Pasado el tiempo, precalentamos el horno a 200 grados. Limpiamos y secamos el interior de las berenjenas y en un recipiente para horno, las ponemos 20 minutos. Cuando estén hechas reservamos.
2. Mientras hacemos las berenjenas preparamos la caponata. Cortamos a dados el relleno de las berenjenas. Limpiamos y cortamos finamente la cebolla, los pimientos, los ajos y el apio. En una cazuela de barro ponemos 3 cucharadas de aceite de oliva y sofreímos los ajos 4 minutos. Incorporamos la berenjena y cuando esté hecha la reservamos en un plato. Incorporamos a la misma cazuela la cebolla. La sofreímos.
3. Cuando la cebolla esté pochada incorporamos el apio y lo sofreímos todo junto unos 5 minutos. Después incorporamos los pimientos. Cuando veamos que el pimiento ya este prácticamente hecho, incorporamos las berenjenas fritas, el tomate, las alcaparras, el vinagre, los piñones y el azúcar. Removemos y dejamos que se haga todo hasta que reduzca el tomate.
4. Incorporamos las aceitunas y dejamos que se haga un par de minutos a fuego bajo. Rellenamos las berenjenas con la caponata.
5. Encima de las berenjenas rellenas ponemos el queso rallado y el orégano. Precalentamos el horno a 200 grados. Ponemos las berenjenas al horno durante 15 minutos. Servimos tibio. Que aproveche!!!

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