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Categories:Viewed: 7 - Published at: 5 years ago
Ingredients
- 1 tablespoon olive oil
- 1/3 cup black olives, pitted and chopped
- 1 medium eggplant, peeled and diced
- 1/2 cup chopped red onion
- 1/4 cup parsley
- 2 cloves garlic, minced
- 1/4 cup red wine vinegar
- 2 large tomatoes, diced
- Salt
- Pepper
Method
- Heat oil in large non-stick skillet over medium high heat.
- Add eggplant and cook until golden brown.
- Cover, reduce heat and cook for 10 minutes or until soft.
- Stir in onion and garlic.
- Add tomatoes, olives parsley and vinegar.
- Simmer for 5 minutes and season with salt and pepper.
