Aubergine and peppers are combined to create this caponata dish.

Recipe (salt free, oil free):
Serves 1,
Aubergine diced – 1/2
Onion chopped – 1
Red pepper diced – 1
Garlic clove crushed – 1
Cumin seeds – 1tsp
Tomato puree – 1tbsp
Lemon juice – 1tbsp
Raw apple cyder vinegar – 1/4tbsp
Fresh parsley chopped – 2tbsp
Fresh basil chopped – 1tbsp
Cracked black pepper – 1/2tsp

Saute the onion, red pepper, aubergine, garlic and cumin seeds in water for 10 minutes. Mix the tomato puree, lemon juice, vinegar, parsley, basil and black pepper together. Once the vegetables are soft and cooked, add the tomato puree mixture and stir. Cook for a few minutes.

Original recipe:
Roasted Eggplant Caponata by Ina Garten Barefoot Contessa