Eggplant – Pepper – Salad with Olives and Capers

Summary

Ingredients

• 6 pepper (s), 3 red, 3 yellow
• 2 eggplant (s)
• 3 tomato (s)
• 2 onions)
• 50 g olives, black without stone
• 2 tablespoon capers
• 1 clove garlic
• 1 tablespoon oregano, dried
• 3 anchovies in oil
• olive oil
• Salt and pepper, freshly ground

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Instructions

1. Slice the onions and chop the garlic. Cut the peppers and aubergines into small cubes of about 2 cm. Core the tomatoes and dice them a little smaller. Roughly chop the olives and finely chop the anchovies (I press the fish fillets through the garlic press).
2. Heat 6-8 tablespoons of olive oil in a saucepan or deep pan, add onion rings and garlic and fry until translucent. Then add the pepper and aubergine cubes and fry for about 15 minutes, turning frequently. Then put the tomatoes in the pot, season everything with salt and pepper and toss for a few more minutes, the vegetables should be done but still have a bit of bite. Mix in capers, olives and anchovies. Take it off the stove and let it steep for several hours at room temperature (!).
3. This vegetable salad tastes delicious. Unfortunately, a lot of people don`t like capers or olives. In my opinion, the ingredients are essential for this dish.