Caponata Sfiha by Pedro Lestinge Maciel
From TP in Brazil
INGREDIENTS
HOW TO PREPARE
INGREDIENTS
HOW TO PREPARE
For the dough: • 10 grams dry yeast
01. Mix the yeast, sugar, oil, water, and salt. 02. Gradually incorporate the flours. 03. Knead for 5 minutes. 04. Let the dough rest for 40 minutes. 05. Cut and shape into 65-gram pieces. 06. Let rest for another 20 minutes.
• 20 grams demerara sugar • 130 grams sunflower oil • 290 grams water • 20 grams salt • 600 grams all-purpose flour • 100 grams whole wheat flour • Soy sauce (for browning)
07. Cut caponata ingredients into small cubes. 08. Sauté the olive oil, garlic, bell pepper, and salt. 09. Add the eggplant and zucchini. 10. Roll out each piece, fill with the caponata, and brush with soy sauce to finish. 11. Bake in a preheated oven at 180°C (350°F) for 15 minutes. 12. Once cooked, add the diced tomatoes and olives. 13. Serve.
For the caponata: • 4 eggplants • 2 zucchinis • 1 bell pepper • 8 black olives • 2 tomatoes • 5 garlic cloves • Olive oil • Salt
Vegetarian Delight | Tastes That Cross Borders
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Vegetarian Delight | Tastes That Cross Borders
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