Ingredients
The following ingredients have 4 Servings
- 2 medium sized aubergines, cut into large chunks
- 2 zucchini / courgettes, sliced
- 1 large yellow capsicum, sliced
- 2 tbsp capers, drained
- 1 dozen olives, pitted
- 1/4 cup red wine vinegar
- 1 400g can chopped tomato
- 1 teaspoon dried oregano
- handful of basil leaves chopped
- 2 stalks celery
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- olive oil
- sea salt
- freshly ground black pepper
- chopped parsley, to garnish
Instruction
- Lightly season eggplants with salt, set aside.
- In a large pan heat olive oil then pan fry aubergines until they are turn golden on each side. Remove the aubergines from the pan then set aside.
- Add additional olive oil to the pan then sauté garlic, onion and celery.
- Add the oregano, basil, red wine vinegar, capers, olives and chopped tomato bring to a boil then add fried aubergines, capsicum, and zucchini and simmer for 15 minutes in low heat. You might need to add a bit of water if it dries out while simmering.
- Season with salt and freshly ground black pepper then garnish with chopped parsley.
