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 COARSE BLACK PEPPER to taste
DIRECTIONS:
Heat ITALIAN HERB 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.