Eggplant and Peppers With Capers and Olives

Ingredients

• 1 eggplant, cubed
• 1 red/orange/yellow pepper, sliced
• 5-6 grape tomatoes, halved
• 1 clove garlic, minced
• 5-6 pitted black olives, sliced
• 2 Tbsps capers, rinsed
• ½ cup tomato-basil sauce
• 2 Tbps. basil, coarsely chopped
• 1/3 cup dry red wine
• 1 Tbps. olive oil
• ½ tsp black pepper, coarsely ground
• ½ tsp salt
• 1 ½ cups water

Directions

1. Salt the cubed eggplant, place in a bowl of water and let it sit for ½ hour. Drain and set aside.
2. Add oil to a pan and add the eggplant, pepper and sauté till the vegetables are soft.
3. Add the tomato sauce, garlic, grape tomatoes, wine, water and cook covered for 10 minutes till the sauce reduces and thickens.
4. Stir in the capers, olives. Top with basil and serve hot with pasta and /crusty bread.