Italian herb & fig caponata

INGREDIENTS: * TEA TREE PRODUCTS

  • 2 tbsp *ITALIAN HERB 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 COURSE BLACK PEPPER to taste

DIRECTIONS:

  1. Heat ITALIAN HERB OLIVE OIL in a large skillet over medium heat.

  2. Add eggplant, red bell pepper, and garlic, and sauté until tender.

  3. Stir in tomato paste, olives, capers, and FIG BALSAMIC VINEGAR.

  4. Cook for an additional 5 minutes and season with SALT and COURSE BLACK PEPPER.

  5. Serve on crusty bread.