Ingredients

1 oz olive oil
200g eggplant, 1 cm cubed
60g carrots, 1⁄2 cm cubed
60g onion, 1⁄2 cm cubed
60g red peppers, 1⁄2 cm cubed
60g zucchini, 1⁄2 cm cubed
60g celery, 1⁄2 cm cubed

100mL tomato sauce

50mL white wine vinegar
60g sugar
2 cloves garlic, minced
30g fresh basil, chiffonade
Chilli flakes, olive oil, salt and pepper to taste

Method

Warm pan and add olive oil. Sauté onions, eggplant, carrots, celery, zucchini, red peppers in a shallow pan on medium heat. Add garlic, salt and pepper. Deglaze with vinegar, add sugar. Add tomato sauce and season to taste. Add basil. Let cool and serve on crackers or crusty Italian bread.



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