Recipes

(This tastes great with Roti)
5 tablespoons olive oil
1 large garlic clove, crushed
3 baby eggplants or 1 small eggplant, finely diced
1 red or yellow onion thinly sliced
1 large tomato, skinned and chopped
3 tablespoons sun-dried tomato paste
2 tablespoons red wine vinegar (I used balsamic vinegar)
salt and pepper
1 pound baby new potatoes, scrubbed and halved
12 ounces baby carrots, halved
3 cups shelled fava beans (I did not find these at the grocery store, so didn't use it)
4 ounces asparagus stalks

1/2 cup ripe olives
1 tablespoon capers
flat-leaf parsley leaves
crusty bread or Roti to serve

1. Heat the olive oil in a skillet. Add the garlic, eggplant, and onion, and cook over medium heat until very soft, about 10 minutes.

2. Transfer the mixture to a very large bowl and stir in the chopped tomato and sun-dried tomato paste. Add the red wine vinegar and season to taste with salt and pepper, set aside.

3. Cook the potatoes and carrots in a pan of lightly salted boiling water for about 15 minutes, until tender; drain well. Meanwhile, steam the fava beans and asparagus for about 5 minutes, until just tender.

4. While the vegetables are still hot, add them to the eggplant mixture. Stir well to coat and leave to cool for about 5 minutes before serving so they absorb the flavors of the sauce.

5. Serve sprinkled with ripe olives, capers, and parsley leaves accompanied by crusty bread - I bought all of these from the market but forgot to add :(