• 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
  • Salt
  • 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.


Source: Vanitatis

Image: Divina Cocina