Serves 4

Ingredients:
3 cloves garlic, sliced
1 eggplant, cubed
1 red bell pepper, cubed
1 red onion, chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 tablespoon capers
1/2 bunch marjoram, just the leaves
1 cup water

In a large sauté pan heat 2 teaspoons of olive oil on medium high heat. Add the eggplant and sauté till lightly browned, seasoning with salt and pepper, about 4-5 minutes. Remove to a plate. In the same pan heat 2 more teaspoons olive oil and sauté the onion, garlic and bell pepper, seasoning with salt and pepper till translucent and softened. Add the tomato paste and cook 1 minute till paste is dark red. Add the eggplant, vinegar, capers, marjoram, and water and cook till thickened, about 8 minutes. Taste for seasoning and add more if needed.