Caponata

Veggie Goodness: Caponata

INGREDIENTS

• 4 Tbsp Garlic Infused Oil
• 260g Zucchini, chopped into half moons
• 300g Eggplant, chopped into chunks
• 4 tsp Oregano, dried
• 1/2 tsp Chilli flakes (to taste)
• 400g diced Tomatoes, tinned
• 1/2 C Water
• 60g Olives, halved (green or black)
• 1/4 tsp Salt (to taste)
• 1/4 tsp Pepper (to taste)
• Fresh Basil leaves, half bunch, finely chopped plus extra to serve

INSTRUCTIONS

1. Heat the garlic infused oil in a frying pan over a medium high heat.
2. Add the zucchini and eggplant and cook for 5-10 minutes, until beginning to soften.
3. Add the oregano, chilli flakes, diced tomatoes, water, and olives, along with the salt and pepper.
4. Turn the heat down, then cover and simmer for 20 minutes until cooked through, stirring occasionally.
5. Add the chopped basil and stir through.
6. Serve topped with extra basil.

SERVE WITH

Cheesy polenta