EGGPLANT CAPONATA

Its such a delicious and versatile dish, it can be served warm as a side dish or as a sauce with pasta, chicken or fish or it can be served cold as an antipasti with crackers or bread.

Sweet, sour and salty it is a dish bursting with a variety of flavours. I recommend making it a day ahead as it tastes even better on day two once the flavours have had time to blend. It can be stored in a container in the fridge for up to 5 days.

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic
• 2 onions finely diced
• 4 cups chopped eggplants
• 4 cups chopped tomatoes
• 1 red pepper thinly sliced
• 3 tbsp white vinegar
• 2 tbsp capers
• 1/2 cup chopped basil

Instructions

1. In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx 1/2 inch sized cubes and add to the frying pan. Season with salt
2. Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top
3. ...........
4. ..................

full recipes : everylastbite.com

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