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From Sandy Straw
  • Asian or Globe Eggplant
  • Olive oil for sautéing
  • Tomatoes
  • Olives
  • Basil
  • Garlic
  • Parsley
  • Sage
  • Rosemary
  • Thyme
  • Peppers
  • Onion

Cube eggplant and sauté in olive oil until brown on sides and soft in the middle. Add chopped peppers and onions and cook until they are soft or to your taste. Mix in chopped tomatoes, olives, garlic and herbs until warmed. Don’t be afraid to scoop up the brown bits on the bottom of the pan. Serve with crackers or warm bread.