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.


Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

error

Enjoy this blog? Please spread the word :)