10Prep Time Minutes
50Total Time Minutes
15Number of Ingredients
Peel and dice all the vegetables the same size - just a bit larger than 1cm.
In a small pot, combine the vinegar, sugar and 2 tablespoons of tomato paste and bring to a boil.
In a separate pan, add a tablespoon of Olive Oil and sauté the vegetables without browning. Start first with the eggplant as it needs more time to cook, then add in the others.
Once all vegetables are cooked down, add the tomato paste and vinegar mixture, water, capers and olives and bring all to a simmer for 5-10 minutes.
Serve on its own or on top of toasted sourdough/country bread rubbed with garlic like a vegetable bruschetta.
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