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Balsamic Peppers and Aubergines

Easy side dish which can be eaten with a meat as well as a fish main.

The balsamic vinegar leans to a slightly sweeter taste creating a distinguished flavour.


Serves: 4-6 Preparation time: 15 minutes Cooking time 30 minutes


  • 2 red peppers

  • 1 big or 2 medium aubergines

  • 1 onion

  • 1 tin chopped tomatoes

  • 5 tbsp balsamic vinegar

  • 1 tbsp capers

  • 1 handful of pitted black olives

  • Fresh basil leaves and parsley

  • Olive oil

  • Salt and freshly groud black pepper.


Cut the onions into thin slices. Wash the peppers and the aubergines and cut them into 2cm cubes.

Heat some oil on medium heat and add the onions. Fry them for a few minutes, add a splash of dry white wine and cook them for another 5 minutes (add some water if necessary).

Add the peppers and the aubergines and stir.

Add the chopped tomatoes, salt, pepper and the herbs all chopped up. Stir and bring to boil.

Low the heat, add the vinegar and simmer covered for 20/25 minutes until the veggies are soft.

Last five minutes add the capers and the olives.


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