Eggplant Caponata
Ingredients
- 2 Tablespoons olive oil
- 4 large cloves garlic, crushed
- 1 medium yellow onion, cut into 1/2-inch dice
- 2 medium red bell peppers, cut into 1/2-inch dice
- 1 1/2 Pound eggplant, unpeeled, cut into 1/2-inch cubes
- 1/4 Cup champagne vinegar
- 1/4 Cup sugar
- Pinch of herbs de Provence
- 2 Tablespoons capers, drained
- Salt and pepper, to taste
- Flat bread, for serving
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