Caponata

• 250 ml olive oil
• 2 large eggplants, cut into medium dice
• 1 zucchini, cut into small dice
• 1 large red bell pepper, roughly chopped
• 3 garlic cloves, crushed
• 1 long red chili, halved lengthways, seeded and finely chopped
• 1 large brown onion, thinly sliced
• 60 ml white wine vinegar
• 55 g caster sugar
• 250 ml good quality passata
• 1 small bunch basil, leaves torn
• 12 cup chopped parsley

1. Heat olive oil in a heavy based frypan over medium heat.
2. When oil is hot, cook the eggplant for 6 to 8 minutes or until eggplant has soaked up the oil and is beginning to brown.
3. Add the red pepper and zucchini and cook for a further 6 to 8 minutes or until slightly softened.
4. Add the garlic and chili and cook for a further 2 minutes or until fragrant.
5. Add the onion, reduce the heat to low and cook for a further 6 to 8 minutes or until softened.
6. Add the vinegar, sugar and passata and cook for a further 3 to 4 minutes or until slightly reduced and thickened.
7. Season to taste.
8. Add basil and parsley.
9. Remove from heat and serve warm or at room temperature.
10. Tip.
11. This dish is best eaten the day after it is made as it allows for the flavours to develop.

olive oil, eggplants, zucchini, red bell pepper, garlic, long red chili, brown onion, white wine vinegar, caster sugar, passata, basil, parsley

Taken from www.food.com/recipe/caponata-525351 (may not work)