Pan-fried vegetables

Recipe from: 20 June 2011

Ingredients 12
Servings 1
Time 10 mins

Ingredients

  • 2
    large eggplant - cut in small cubes
  • 1
    red pepper cut in cubes
  • 1
    yellow pepper cut in cubes
  • 1
    small onion
  • 2
    cloves of garlic - crushed
  • olive oil
  • fresh oregano or thyme
  • 2
    Tbs
    capers - rinsed under cold water
  • a few green pitted olives
  • 1-2
    Tbs
    red wine vinegar
  • a handful of Italian parsley
  • salt and pepper to taste
 

Method

10 mins
 
Heat the oil in a pan and saute the eggplant, onions, garlic, oregano and peppers until it becomes soft but not mushy.
Remove from the heat and add all the other ingredients - mix well.

Chef notes:
Serve warm with grilled meat or spoon into a jar and store in the fridge for 2 weeks.
Great as a pasta sauce or filling for a quiche.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.

 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.