2 ea Sweet Garden Peppers, diced-*preferably not spicy
½ Onion, diced
1 Tbl Garlic, chopped
2 C Eggplant, diced
1 C Tomato, chopped
2 Tbl Capers
2 Tbl Olives, Castelvetrano, chopped
2 Tbl Red Wine Vinegar
¼ C Extra Virgin Olive Oil
2 Tbl Parsley, chopped
Salt to taste
Black Pepper to taste
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.
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