prep 0:25       total 0:40


6 servings



3 tbsp. olive oil
2 onions, sliced
2 red capsicums, thinly sliced
4 cloves garlic, finely chopped
1 lg. (1 lb.) eggplant, cubed
2 lbs. tomatoes, peeled and chopped
1 tbsp. fresh thyme
1 tbsp. oregano
2 tbsp. sugar
1/2 cup red wine vinegar
4 oz. pitted green olives
2 tbsp. capers (optional)


Heat the oil in a large frying pan and add onion, capsicum, garlic and eggplant. Season to taste with salt and fresh ground pepper. Cover and let simmer for 20 minutes over low heat. Add tomatoes, oregano and thyme and leave simmer, uncovered, for additional 15 minutes. Add sugar, vinegar, olives and capers to vegetables and mix well. Season with salt and pepper again if neccesary before serving. Serve warm with crusty bread or as a side dish.

Author's Comments

Such a simple and tasty recipe!

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