Rustic Caponata

• 2 Tablespoons olive oil
• 1 yellow onion
• 1 kg eggplant
• 1 Teaspoon dry oregano
• 2 cloves of garlic
• 2 Tablespoons pitted green olives
• 2 Tablespoons capers
• 2 Tablespoons balsamic vinegar
• 1 Tablespoon of sundried tomato paste (or normal tomato paste)
• 800 g tomatoes
• 1 bunch flat-leaf parsley
• 1 bunch fresh basil
• Salt
• Pepper

Prepare the ingredients of the Caponata : cut the onions, the eggplants and the tomatoes in large cubes. Finely chop the garlic. Slice the olives. Chop the parsley and basil. Heat your non-stick TEFAL stewpot on medium heat until the Thermo-Signal™ becomes red. This indicates the right temperature to start cooking. Add the olive oil and the onions. Brow until soft, for approximately 5 minutes. Add the eggplants, the oregano and a pinch of salt. Cook on high heat for 10 to 15 minutes, until the eggplants are brown and reduce in size. Add the garlic and cook for 2 minutes. Then add the olives, capers and balsamic vinegar. Cook 2 more minutes. Add the tomato paste and the tomatoes. Then simmer on medium heat for 10 minutes. Add the parlsey and simmer for 5 more minutes, until the vegetables are soft. Remove from the heat and add the basil. Taste and season to your taste with the salt and pepper. Enjoy !