Ingredients
- 250 g beringela
- 300 g curgete
- 300 g abóbora-manteiga
- 40 g azeite
- 1 c. chá de raspa de lima
- 20 g sumo de lima
- 5 g folha de salsa
- ¼ c. chá de sal
- ¼ c. chá de pimenta
- 70 g azeitonas verdes s/ caroço
- 10 alcaparras em conserva
- 5 g salsa
- 50 g azeite
- 1 dente de alho
- 2 pés de tomilho, fresco
- 150 g maçã
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