Caponata with capers

This cooking recipe will allow you to cook a great dish that can serve as an excellent side dish for meat, poultry or fish. Or just as a meal for breakfast or dinner. Caponata with capers is prepared like this.
Cut eggplant and sweet pepper into cubes. Pour 2 tablespoons of oil into a large frying pan and first fry the eggplants for 5-7 minutes. Lightly salt them. If necessary, you can fry them in batches. We will transfer the finished eggplants to a large plate. Then add the remaining oil to the pan and now fry the pepper. After about 10 minutes, add the pre-chopped garlic to the pan. Fry for a couple more minutes, and add tomato paste, capers and peppers. Cover with a lid and simmer this mixture, stirring occasionally.
In the meantime, we can prepare the dressing. In a small saucepan, mix vinegar with sugar and cook for five minutes, until half of this solution evaporates. Then we will remove the saucepan from the stove.
Transfer the stewed pepper from the frying pan to the eggplant plate and pour the vinegar dressing there. Now you need to add salt and pepper to the dish. Mix everything well and you can transfer the caponata to a serving dish.
On top, decorate the caponata with parsley leaves. Caponata with capers is ready.