Catonata

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Catonata

 

1 pound eggplant peeled and cut in cubes

1/2 large onion, diced

1 green pepper, diced

3 tomatoes finely chopped

1/4-cup vinegar

1/2 tsp sugar

1/2 tsp salt

Optional: black olives or capers

 

Fry eggplant in olive oil until translucent and put to the side. Fry onion and

green pepper. Add the rest of the ingredients and simmer. Add eggplant and

serve.

 

 

 

 

 

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