Caponata

6 cups fresh eggplant, chopped
1 cup sweet red peppers, chopped
1 medium onion, chopped finely
2 fat cloves of garlic, crushed
1 can plum tomatoes, crushed
2 tbsp capers, rinsed & chopped
a decent handful of black or green olives
1 tbsp dried oregano
1 tbsp herb vinegar
1 cup fresh spinach, chopped in ribbons (optional)

A pinch of chilli or a shake of hot sauce would add a nice kick to this dish. This can also be stirred through pasta that has been dressed with a little pesto.

Saute onion in olive oil until it begins to turn golden. Add oregano and eggplant, cooking until the eggplant turns golden on all sides. Deglaze the pan with water as necessary to avoid sticking and burning. Add garlic and peppers and cook for a minute or two, then add the olives, capers and tomatoes. Dot the pan with drops of vinegar. Stir and simmer until most of the liquid in the pan evaporates and the eggplant is cooked through. Add fresh spinach, stir and switch off the flame, allowing the spinach to wilt with the residual heat in the pan.
Serve warm or cold, with crusty bread, slices of chorizo, or use as a topping for bruschetta.

Serving Size: Makes 3 very generous servings