A lighter caponata-style eggplant filling served in crisp lettuce leaves.
260 gEggplant
180 gTomatoes
70 gOnion
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120 gLettuce
45 gOlives
15 gCapers
1.5 tbspRed wine vinegar
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Dice eggplant, tomatoes, and onion; slice olives and rinse capers.
Cook eggplant and onion in cooking oil for 10 minutes until softened.
Add tomatoes, olives, capers, vinegar, salt, and black pepper, then simmer for 8 minutes.
Cool slightly and spoon the caponata into lettuce leaves.