CAPONATA

 INGREDIENTS:

• Temperate Oil with manjericão
• 1 medium onion diced
• 1 eggplant
• 1 medium cucumber
diced
• 1 red bell pepper diced medium
• 1 reap of oregano (basil leave)
• Salt to taste
• Black pepper to taste
• 1tooth of garlic
• 6 slices of Italian bread


WAY OF PREPARATION:

Heat the of oil in a pot and fry the onion.  Without it leave the onion gild, cut the others vegetables.  Add the cucumber and continue stirring.  When it is mixed, turn off the fire.  Put the basil leave, preparet the salt and the pepper and reserve.  Prepare the slices of bread, heat a frying pan with oil and put a slice of bread, in a small fire, to make it look golden.  Remove the frying pan and, in the surface where it is browned, rub quickly the tooth of garlic.  Put portions of prepared vegetables over each slice and serve.