Hot Pepper Caponata Baked Eggs Recipe | olivemagazine

Ingredients

• 1 large aubergine cut into 1cm pieces
• 1 large red pepper sliced
• 1 large red onion sliced
• 20 black olives pitted
• 4 tbsp olive oil
• 2 fat garlic cloves crushed
• 3 tbsp aci biber salçasi (hot Turkish pepper paste - see above)
• 500g passata
• 4 eggs
• 75g feta
• 2 tbsp capers
• 1 tbsp balsamic vinegar
• 1 tsp caster sugar
• 1 tbsp dill finely chopped
• flatbread or sourdough to serve