CAPONATA

1 brinjal
1 yellow pepper
1 red pepper
5 baby marrows
1 potato
1 onion, sliced
2 cloves garlic, chopped
2 tablespoons toasted pine nuts
30 g golden sultanas
4 tablespoons olive oil
1 cup tomato puree
500 ml vegetable stock, mixed with water
1 tablespoon Balsamic vinegar
1 teaspoon sugar
olives black

Cut brinjal and potatoes into cubes, cut baby marrows and slice peppers.
Place in pot with olive oil, add sliced onions and garlic cloves. When they have slightly browned, add peppers, brinjal, baby marrows and potato and cook on medium stove for about 15 mins, stirring. Add pine nuts and sultanas and let it cook for another 5 min. Add Balsamic vinegar, sugar, tomato puree, vegetable stock and some basil leaves. Let it cook on slow heat until stock has evaporated and thickened and potatoes and brinjal soft, for about 1 hour. Add olives and chopped basil leaves.

Recipe and photo: Sabrina Merli