Sweet and Spicy Aubergine Caponata

• 2 Tablespoons Sunflower Oil
• 1/2 whole Aubergine (eggplant), Diced
• 1 whole Small Onion, Diced
• 2 cloves Garlic, Minced
• 1 teaspoon Dried Thyme
• 1 teaspoon Mild Chili Powder
• 1/2 teaspoons Cayenne Chili Pepper
• 2 Tablespoons Sugar
• 1/2 pounds, 78 ounces, weight Tinned Tomatoes
• 1 Tablespoon Balsamic Vinegar

1. In a large frying pan, heat the oil and add the aubergine, onion and garlic.
2. After 1-2 minutes, turn the heat down to low and leave to cook gently, stirring occasionally.
3. After 5 minutes, add the thyme, spices and sugar, and cook for a few more minutes.
4. Add the tomatoes and balsamic vinegar, and turn the heat up to medium.
5. Season to taste.
6. Stirring occasionally, leave to simmer for 15 minutes, or until the vegetables are soft and the mixture is thick and sticky.
7. Serve warm on toasted bread.

sunflower oil, aubergine, onion, garlic, thyme, chili powder, cayenne chili pepper, sugar, tomatoes, balsamic vinegar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/sweet-and-spicy-aubergine-caponata/ (may not work)