Vegetable Pan with Eggplant

Ingredients

• 1 eggplant
• 1 Zucchini
• 1 bell pepper
• 200 g Cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp capers
• 2 tbsp Tomato paste
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Wash and trim the eggplant and zucchini, then slice them. Wash, trim, halve, seed, remove white membranes from the bell pepper, and cut into strips. Wash the cherry tomatoes.

2. 2.

   In a hot pan, sauté portions of eggplant, zucchini, and bell pepper in olive oil for about 4 minutes. Add the cherry tomatoes at the end, heat through, season with salt and pepper, then add tomato paste and 1/2 cup water. Simmer for 2-3 minutes. Plate into bowls and serve with capers.