Heat EVOO in a large frying pan over medium-low heat. Add eggplant and cook for 5-8 minutes, tossing constantly, until the eggplant is glossy. Add the capsicum, tomatoes and 1 cup water and cook for 15-18 minutes, stirring occasionally, until the mixture just starts to break down.
Stir in capers, olives, vinegar and freshly cracked black pepper to taste. Simmer gently, stirring occasionally, for 8-10 minutes until the vegetables are very tender and the caponata is thick and stew like. Stir through pine nuts and fresh herbs.
Store the caponata in an airtight container in the fridge covered with EVOO.
Mix together oats, nuts, seeds and coconut in a large bowl. Add EVOO and stir through to coat evenly. Spread muesli on a lined baking tray.
Roast for 20 minutes or until lightly toasted. Stir the muesli after 10 minutes to avoid burning.
Remove from oven and allow to cool. Seal in an airtight container and use as required.
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