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1

2 people

20
2
2 People

INGREDIENTS

  • 1 eggplant
  • 1 zucchini
  • 1 onion (yellow, white or purple, it really makes no difference)
  • 1 bell pepper
  • 2 pints cherry tomatoes
  • 0.3 cup olives
  • 2 tbsp capers
  • 0.5 cup balsamic vinegar
  • 2 tbsp chopped basil
  • 5 turns of pepper grinder
  • 2 turns salt grinder

INSTRUCTIONS

  • Roast diced eggplant and zucchini for 30 min at 400°
  • While they’re roasting, chop your onion, pepper, tomatoes, and olives
  • Add 2 tbs olive oil to a cast iron pan and sauté onion and pepper for 8 minutes over medium heat 
  • Add in tomatoes, capers and olives and sauté for another 5 minutes
  • When your eggplant and zucchini are done, add them to your cast iron pan, add vinegar and simmer for 5 minutes 
  • Finish with salt, pepper and chopped basil
  • Garnish with basil and parsley 

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