Caponata light - sicilian vegetable delight

1. In one large pan or wok sauteè the sliced onion in olive oil, add the diced aubergine and the bell pepper (cut into squares), add salt and leave at medium/low heat until they are cooked but not mushy (approx. 30 mins), add some water if necessary and stir occasionally.

2. While the vegetables are cooking, put some oil and the garlic in another pan and heat until the oil sizzles, then add the tomatoes half a cup of water and salt.

3. After 10 minutes add capers, pine nuts and olives and cook until the sauce is ready (approx 10 more minutes).

4. Now add the vinegar and the sugar and stir while on medium heat. Taste the sauce to see if you like it or if you would like more vinegar or more sugar.

5. Now mix the sauce with the vegetables, let cool and put it in the fridge.

6. Take it out of the fridge 10 mins before eating.
Enjoy!