Eggplant Caponata

Ingredients:

• 1 eggplant, cubed

• 1 .5 - 2 cups cherry tomatoes

• 1/4 cup yellow onion

• 4 tbsp olive oil

• 2 cloves fresh garlic, minced

• Handful capers

• Salt and garlic powder to taste

• Optional: fresh parsley

Instructions:

• In a medium skillet, heat olive oil and sauté garlic and onion for about 2 minutes

• Add eggplant and sauté for another 2 minutes

• Add tomatoes and continue sautéing until veggies are cooked through

• Stir in the capers and optional fresh parsley

• Season to taste. ENJOY!