Deep frozen breaded appetizers Rispo with “mozzarella di bufala campana DOP”
with sweet and sour aubergine caponata


Realisation: easy

Preparation time: about 15 minutes.

Ingredients (for 2 people)

  • 250 g of Rispo deep frozen breaded appetizers with “mozzarella di bufala campana DOP”
  • 600 g of eggplants
  • 200 g of fresh tomatoes or tomato paste
  • 1 tablespoon of desalination capers
  • 2 tablespoon of apple vinegar
  • 1tablespoon of sugar
  • fry oil
  • ½ shallot
  • basil

How to prepare

Cut the eggplant into cubes, fry in deep oil and put them onto paper towel to remove the oil. In a large frying pan, add a little oil, chopped shallot, capers and fry for a few minutes, add the tomatoes and cook for about 8-10 minutes. In the meantime, take the deep frozen breaded appetizers with “mozzarella di bufala campana DOP” Rispo and bake in pre-heated oven at 200/210°C for 5-6 minutes or fry in abundant hot oil at 180/190°C for 5-6 minutes stirring continually. To the tomato mixture, when it is almost cooked, add eggplant, vinegar, sugar and basil. Let it testate and adjust salt. Finally, place the aubergines in a plate and lay over the Deep frozen breaded Rispo appetizers with “mozzarella di bufala campana DOP”. Enjoy your meal!

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