INGREDIENTS
1 lb
Italian eggplants (cut into 1 1/2 inch cubes)
1/4 cup
olive oil
1
yellow onion (chopped)
4 cloves
garlic (minced)
1 can
diced tomatoes (15 oz)
1
red bell pepper (diced)
1/2 cup
green and black olives (chopped)
1/4 cup
capers
1 tsp
salt
1/4 tsp
black pepper