Italian Herb and Fig Caponata — The Tea Tree

APPETIZERS - SOUPS AND SALADS - MAIN COURSE - SIDE DISHES - DESSERTS - MOCKTAILS - COCKTAILS

A black bowl filled with vegetable stew, topped with chopped herbs, with sliced bread in the background, on a dark wooden surface.

Italian Herb & Fig Caponata

INGREDIENTS:

2 tbsp ITALIAN HERB INFUSED OLIVE OIL
2 tbsp FIG BALSAMIC VINEGAR
1 eggplant, diced
1 red bell pepper, diced
1/2 cup olives, chopped
1/4 cup capers, drained
1 tbsp tomato paste
1 clove garlic, minced
SALT and COARSE BLACK PEPPER to taste

DIRECTIONS:

Heat ITALIAN HERB INFUSED OLIVE OIL in a large skillet over medium heat.
Add eggplant, red bell pepper, and garlic, and sauté until tender.
Stir in tomato paste, olives, capers, and FIG BALSAMIC VINEGAR.
Cook for an additional 5 minutes and season with SALT and COARSE BLACK PEPPER.
Serve on crusty bread.