Slightly modified recipe of a Sicilian classic. It makes a wonderful side dish for meat or fish, and a base for shakshuka style eggs. Also nice with grilled halloumi or crumbled feta on top.
Perfect for batch cooking. Put it in clean jars when it’s still hot and close the lid. Cool down and store in the fridge. You can also freeze it in zip lock bags.
Ingredients:
2-3 aubergines
1-2 courgettes (optional)
1 red bell pepper and if you want, you can add a yellow one too (optional)
1 onion (red / white / yellow - whatever you’ve got)
2 cloves of garlic
2 tablespoons of capers
1 handful of green or black olives, whole or halved
150ml of tomato passata
3 table spoons of olive oil
2 tablespoons of balsamic vinegar or 1 table spoon of balsamic glaze
Salt and pepper
Instructions:
Heat the oil in a pot. Add aubergines and a a some salt. Cook until golden, stirring occasionally.
Add the peppers, courgettes, onion and garlic. Saute for additional 5 minutes.
Add the passata, vinegar, capers and olives. Cook until all veg are soft and the sauce has reduced and feels sticky. Season with salt and pepper.