Por Gabriel Leão
INGREDIENTES
MODO DE PREPARO
Acrescente as azeitonas e o champignon.
Prove e acerte o sal se necessário.
Depois que a berinjela estiver bem molinha, apague o fogo e acrescente a salsinha e a cebolinha.
Coloque em um refratário de vidro e deixe esfriar.
Depois que estiver gelada já pode consumir, porém ela fica mais gostosa no dia seguinte.
Preparo Opcional
Esterelize um pote de vidro (com tampa) jogando água fervente dentro dele.
Depois que esfriar, coloque a caponata no pote de vidro, cubra com azeite, tampe e leve à
geladeira.
Guarde por até 2 meses
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