Caponata

Serves: 4
Time: 30 minutes

Ingredients:
- 1 onion
- 2 garlic cloves
- 2 aubergines
- 2 red sweet peppers
- 1 tub of Food Fellows Easy Pasta Sauce
- 100 g black olives
- 2 tbsp capers + 1 tbsp caper juice
- curly-leaf parsley to serve
- olive oil for cooking
- slices of bread to serve alongside
- salt and pepper

Preparation:
1.      Finely chop the onion and dice or crush the garlic.
2.      Top and tail the aubergines and peppers and chop into small cubes. Don't forget to remove the seeds from the peppers.
3.      Heat the olive oil in a large frying pan on a medium-high heat. Add the onion and garlic and gently fry until the onion is soft.
4.      Add the chopped aubergine and peppers and fry briefly. Tip in the Food Fellows EASY Pasta Sauce and bring to the boil. Turn the heat down and simmer for around 10 – 15 minutes, until the aubergine is soft.
5.      Halve the olives and, once the aubergine and peppers are cooked, add them to the pan, along with the capers and the caper juice. You can either serve the caponata immediately or leave it to simmer for a little longer. Longer cooking really brings out all the flavours!
6.      Before serving, season the caponata to taste with salt and pepper. Serve with curly-leaf parsley and slices of toast or bread.