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Categories:Viewed: 39 - Published at: 3 years ago
Ingredients
- 6 Tbsp. extra virgin oil
- 1 garlic clove, chopped
- 3 red and yellow bell peppers (capsicums), seeded and sliced
- 1 lb. eggplant (aubergines), cut into cubes
- 3 tomatoes, peeled and chopped
- 2 Tbsp. drained capers
- 1/4 c. black olives, pitted and coarsely chopped
- 3 anchovy fillets in oil, chopped
- 1 onion, sliced
- salt and pepper
- 2 tsp. dried oregano, crumbled
Method
- Heat the oil in a large saucepan.
- Add the onion and garlic. Saute until translucent.
- Add the peppers and eggplant.
- Cook over medium heat for 15 minutes.
- Add the tomatoes, season with salt, pepper and oregano; cook until eggplant and peppers are tender, but not mushy.
