Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Serves: 4
Prep time: 15 mins
Cooking time: 30 mins
Ingredients
- 1/4 cup olive oil
- 1 large eggplant, cut into 1-2cm cubes
- 1 tbsp crushed garlic
- 1 onion, chopped
- 1 can, 400g, diced tomatoes
- 1 tbsp honey
- 1/2 cup olives
- 2 tbsp capers
- 3 anchovy fillets, chopped
- Pink rock salt and black pepper
- 2 tsp dried oregano leaves
- Juice of ½ small lemon (or lime)
- 1/2 cup chopped coriander
Method
- Heat oil in a large frying pan to medium high.
- Add eggplant and cook until browned, using more oil if needed.
- Add garlic and onion and cook until soft.
- Stir in all other ingredients EXCEPT coriander, and simmer for 15 minutes.
- Stir in coriander and serve hot or cold, alone or with meat, fish or chicken.
Notes
Parsley can be used instead of coriander, that is just a personal preference of mine.
