Pan-fried vegetables

Recipe from: 20 June 2011

Ingredients 12
Servings 1
Minutes 10 mins


Serving Change
  • 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
    capers - rinsed under cold water
  • a few green pitted olives
  • 1-2
    red wine vinegar
  • a handful of Italian parsley
  • salt and pepper to taste


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.

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