Caponata Di Melanzane(Eggplant And Bell Pepper Stew) - cooking recipe

Ingredients

6 Tbsp. extra virgin oil
1 garlic clove, chopped
3 red and yellow bell peppers (capsicums), seeded and sliced
1 lb. eggplant (aubergines), cut into cubes
3 tomatoes, peeled and chopped
2 Tbsp. drained capers
1/4 c. black olives, pitted and coarsely chopped
3 anchovy fillets in oil, chopped
1 onion, sliced
salt and pepper
2 tsp. dried oregano, crumbled

Preparation

Heat the oil in a large saucepan.
Add the onion and garlic. Saute until translucent.
Add the peppers and eggplant.
Cook over medium heat for 15 minutes.
Add the tomatoes, season with salt, pepper and oregano; cook until eggplant and peppers are tender, but not mushy.