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| 12 black olives |
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| 5 tomatoes, chopped |
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| 1 onion, chopped |
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| 1 eggplant, diced |
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| 2 spring onions, cut |
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| 2 tbsp parsley |
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| 1 capsium, cut |
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| 3 tbsp red wine vinegar 1 tbsp sugar 2 tbsp chopped garlic 4 tbsp extra virgin olive oil 2 tbsp salt 1 tbsp pepper |
1. Cut garlic bread in equal sized pieces. Warm according to instructions.
2. Warm frying pan on medium heat. Add 2 tbsp extra virgin olive oil.
3. Add onion and fry on low heat until translucent.
4. Add spring onions.
5. When onions are completely translucent, add 2 more tbsp of olive oil.
6. Add eggplant, 1 tbsp salt, and 1 tbsp garlic, 1/2 tbsp pepper.
7. Cover lid 5-10 minutes.
8. Add tomatoes, red wine vinegar, and sugar.
9. Let it simmer, then add olives.
10. Sprinkle 1 1/2 tbsp parsley and let it cook.
11. Serve with garlic bread and capsium (seasoned with a pinch of salt and black pepper).
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