Ready in 30 | Serves 4-5
2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed
1 onion, roughly chopped
2 red capsicums, cubed
1 stick celery, sliced
1 eggplant, cubed
1 can Organic Tomatoes, Chopped with Basil
1 tablespoon Organic Demerara Brown Sugar
2 tablespoons Organic Vinegar, White Wine
2 tablespoons pine nuts
2 tablespoons Organic Raisins
1 tablespoon Organic Mediterranean Capers
2 tablespoons Organic Kalamata Olives, Whole With Pits
Natural Sea Salt (to taste)
Heat oil in a large pan, then add onion, capsicum and celery. Cook over medium heat for 5 minutes.
Add the eggplant and cook for a further 5 minutes, stirring occasionally.
Add the tomatoes, sugar and vinegar. Cook for another 2 minutes.
Add all remaining ingredients and stir to combine. Simmer for a few more minutes, until most of the liquid has evaporated.