3 tbsp olive oil
Half an onion, chopped
Couple cloves of garlic
Half an aubergine, diced
1 courgette, diced
Half a red pepper, de-seeded and chopped
10g green olives, pitted and halved
Half tbsp capers, drained and rinsed
2 tbsp white wine vinegar
Salt & pepper
What to do:
Heat the oil in a large deep frying pan over a medium heat. Add the onion and garlic and fry for 5 minutes.
Stir in the aubergine and courgette, cover and cook for 15 mins, stirring occasionally. Add the red pepper and cook for a further 10 mins until tender.
Mix in the olives, capers and vinegar and season with salt & pepper. Cook, uncovered for a further 5-10 mins until most of the liquid has evaporated.
Serve hot or cold.