Prep time
Cook time
Total time
Serves: 4
  • 2 medium sized aubergines, cut into large chunks
  • 2 zucchini / courgettes, sliced
  • 1 large yellow capsicum, sliced
  • 2 tbsp capers, drained
  • 1 dozen olives, pitted
  • ¼ cup red wine vinegar
  • 1 400g can chopped tomato
  • 1 teaspoon dried oregano
  • handful of basil leaves chopped
  • 2 stalks celery
  • 1 red onion, finely chopped
  • 4 cloves garlic, minced
  • olive oil
  • sea salt
  • freshly ground black pepper
  • chopped parsley, to garnish
  1. Lightly season eggplants with salt, set aside.
  2. In a large pan heat olive oil then pan fry aubergines until they are turn golden on each side. Remove the aubergines from the pan then set aside.
  3. Add additional olive oil to the pan then sauté garlic, onion and celery.
  4. Add the oregano, basil, red wine vinegar, capers, olives and chopped tomato bring to a boil then add fried aubergines, capsicum, and zucchini and simmer for 15 minutes in low heat. You might need to add a bit of water if it dries out while simmering.
  5. Season with salt and freshly ground black pepper then garnish with chopped parsley.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at