Eggplant Caponata

Ratatoille's identical cousin out for revenge, serve it hot or cold

Ingredients

  • 1/4 cup avocado oil
  • 1 tablespoon balsamic vinegar
  • broccoli large chopped
  • cheese grated
  • 1 small eggplant large chopped
  • garlic minced
  • 2 tablespoons lemon juice
  • parsley chopped
  • 1 medium red bell pepper large chopped
  • 3 medium squash sliced
  • 1 pound tomato diced
  • 3 medium zucchini sliced

Method

  1. Prepare the ingredients
  2. Heat avocado oil in a large pan
  3. Add eggplant and cook until cubes are brown and shrunken, 10 to 15 minutes, stirring frequently
  4. Add broccoli, squash, zucchini, and tomatoes and cook until the eggplant is soft, 5 to 10 minutes, stirring occasionally
  5. Add bell pepper, garlic, lemon juice, and balsamic vinegar and cook for another 5 minutes, stirring occasionally
  6. Season with salt and pepper
  7. Garnish with parsley and cheese