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Ingredients
Method
- 4 eggplants, chopped into 2cm cubes
- Salt and pepper
- 4 tbsp olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 400g tin of chopped tomatoes
- 100g olives
- 3 tbsp capers, chopped
- 2 tbsp red wine vinegar
- 1 tbsp sugar
- Handful of parsley, chopped
- Olive oil for drizzling
- Sprinkle your eggplant cubes with salt and leave in a colander to drain for 30 mins. Heat some oil in a large frying pan, and brown the eggplant for 10 mins. Once softened and golden, set aside. Toss the onion and celery into the pan and fry to soften, then tip in the tomatoes, olives, capers, and some seasoning, and cook for 20 minutes to thicken.
- In a separate bowl, mix the vinegar and sugar. Add this to the pan, along with the eggplant, and cook for 10 minutes. Transfer to a large bowl, add the chopped parsley and some more olive oil, and mix. Serve hot.
1 hr
4 serving
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