Caponata with eggs

Name: Caponata with eggs
Prep time: 20 min
Cook time: 44 min
Total time: 64 min
Yield: 4
Cuisine: Italian
Ingredients: 360 g Aubergine; 120 g Leek; 60 g Red onion; 130 g Extra virgin olive oil; 12 g Salt; 6 Basil leaves; 4 g Pepper; 40 g Water; 300 g Tomato sauce; 2 Garlic cloves; 2 Eggs

A savoury mix of roasted eggplant, leeks, and onions blended with tomato sauce, finished with baked eggs. A Mediterranean-inspired dish full of flavour.

Preparation Time:

20 min

Cooking:

44 min

People:

Difficulty:

Easy

Course:

Cuisine Type:

Diet:

Ingredients

360 g Aubergine

120 g Leek

60 g Red onion

130 g Extra virgin olive oil

12 g Salt

6 Basil leaves

4 g Pepper

40 g Water

300 g Tomato sauce

2 Garlic cloves

2 Eggs

Proceedings

Select the cooking sequences with the multitech function and begin by pre-heating the oven at 200°C.

In the meanwhile: peel the vegetables for the caponata. Cut the eggplants and leeks into 1cm cubes, and the onions into slices. Season a tray with oil, salt, pepper and basil leaves then place the ingredients inside.

In another pyrex tray marinate the tomato sauce with the remaining ingredients.

In order to cook your caponata, follow the oven's step below:

Step 1: Select the fan-assisted mode and place the vegetable tray on the second shelf of the oven. Cook at 200°C for 25 minutes.

Step 2: Select the turbo mode and place the tomato sauce tray on the third shelf of the oven. Cook at 180°C for 13 minutes.

Step 3: crack the eggs on tray with the vegetables and the tomato sauce. Select the grill mode and place the tray on the fifth shelf of the oven. Cook at 180°C for 6 minutes.

Caponata with eggs

Ingredients

Products used

Proceedings

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