INGREDIENTS/
olive oil
2 tsp capers
1 eggplant
2 garlic cloves
2-3 shallots
20 cherry tomatoes
2 sardines (canned with oil)
1 tsp rosemary
1 tsp sugar
Slice the eggplant into cubes, slice the shallots and dice up the garlic. Heat a pan to medium heat and begin the cook them together stirring constantly.
Once the eggplants begin the brown, toss in the capers, sardines, tomatoes, chicken stock, sugar and rosemary.