- 30 Cobelén olives
- 3 tbs extra virgin olive oil
- 1 large aubergine
- ½ onion
- 1 green pepper
- 1 roasted red pepper
- 12 cherry tomatoes
- 2 tbs capers
- 1 tbs sugar
- 3 tbs vinegar
- 1 small can oil-packed anchovy
Cut the aubergine into cubes and sauté with a little oil until fully cooked. The remaining vegetables should be “al dente”.
Add the green pepper and onion when the aubergine starts to brown. Season with a little salt and sauté for 5 minutes.
Add the roasted red pepper and cherry tomatoes cut to taste. Sauté 2 minutes to heat through.
Add a tablespoon of sugar and vinegar. Mix well and turn heat up to evaporate liquids.
Lastly, add the well-drained olives, capers and anchovies. Cook five minutes over low heat.
Image: Divina Cocina