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COURGETTE AND AUBERGINE CAPONATA

Ingredients:

• 1 small aubergine cut into cubes (with skin)

• 1 small courgette cut into cubes (with skin)

• 2 chopped garlic cloves

• 1 finely chopped onion

• 1/2 sliced leek

• 2 ripe tomatoes

• 10 chopped olives

• 1/2 chopped red pepper

• 1/2 chopped yellow pepper

• 1/2 chopped celery stalk

• Salt, black pepper and oregano to taste.

• Fresh herbs such as rosemary, basil, parsley and thyme to taste.

• Olive oil to taste and enough to season.


Method:

Heat the aubergine and the courgette cubes in a skillet with olive oil. Let them brown and soften. Now, add the onion, leeks, celery, garlic and peppers, letting it simmer well and add the chopped tomatoes. Season with salt and other seasonings, and finish with the chopped olives. Remove from heat and let cool. Drizzle with olive oil.

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