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Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- 1 tsp salt
- 2 tbsp tomato paste
- 1 eggplant (aubergine), cut into cubes
- 2 bell peppers, chopped
- 4 large tomatoes, chopped
- 90 g black olives, chopped
- 2 tbsp capers, rinsed
- 2 tbsp balsamic vinegar
Directions
- 1. In a large pot, heat the oil over medium heat. Add onion, garlic and salt and cook until softened, about 5 minutes. Add the tomato paste and stir to coat the onions. Cook for 2 minutes to caramelize the tomato paste.
- 2. Add the eggplant, bell peppers, and tomatoes. Cook for 5 minutes and stir occasionally until vegetables start
- 3. to soften and release liquid.
- 4. Cover the pot and simmer for 20 minutes or until vegetables are very soft, stirring occasionally. If there is no liquid in the pot, add 100ml of water.
- 5. Remove from heat and stir in the olives, capers and vinegar. Taste and add more salt or vinegar, if needed.
