Recipe Courtesy of St. Supéry Estate Culinary Team
In a pan on low heat, cook the onions and garlic in olive oil with a pinch of salt for 5 minutes. Next add in the eggplant and sweet peppers to cook for 3 minutes. Stir in the chopped tomatoes, capers, olives and vinegar. Season with a pinch of salt and black pepper, simmer gently for 10-15 minutes until vegetables are soft then mix in the chopped parsley.
