Summer is coming and our tomatoes, eggplant, capsicum and zucchini will be giving us so much produce.  This recipe brings these flavours together and makes a tasty full flavoured accompaniment for your barbecued or cold meats. It can be eaten hot or cold, as a dip for the crustiest of bread or used by the spoonful to flavour other dishes.

Peperonata

Ingredients

• 2 tblsp olive oil and a tiny knob of butter (1/4 tsp)
• 1 eggplant, medium
• 2 onions, medium chopped
• 4 large, ripe, soft tomatoes
• 2 red capsicums
• 2 cloves of garlic, crushed
• 2 zucchini, sliced
• salt and pepper freshly ground
• 1 tsp sugar
• 1/4 cup chopped parsley

Method

1. slice the eggplant thickly and grill on the George Foreman Grill (this takes away the bitterness from the eggplant and grills them at the same time saving on oil and calories) or
2. Place the slices in a colander and sprinkle with sale, leaving them 30 mins, to draw the bitterness out  (wash the salt from the eggplant and dry with paper towel)
3. Whichever method used cut the eggplant into chunky cubes
4. Place oil and butter in heavy based pan
5. Fry the onion on a medium heat for 5 minutes or until translucent
6. Add the garlic and cook for a minute
7. Add the eggplant and brown until golden (the grilled eggplant will need less time)
8. Add all the other ingredients and mix through well
9. Season with salt and pepper
10. Cover and slowly simmer until the mixture is soft