Serves 6
Ingredients
- 2 aubergines, cut into 1.5cm cubes
- 1 medium red onion, chopped
- 4 celery stalks, including leaves, chopped
- 3 plum tomatoes, diced
- 1 garlic clove, peeled & crushed
- 1 large red chili, finely chopped
- 1tbsp salted capers
- 20 black olives, stoned
- 1tbsp red wine vinegar
- 1tspn tomato puree
- 2tbsp pine nuts, lightly toasted
- 10 mint leaves
- Salt and pepper
Method
Heat a little olive oil in a large frying pan, add the aubergine cubes and fry until brown and tender (don’t over crowd the pan; you will probably have to cook them in batches).
Place the warm aubergines in a bowl. Blanche the celery in lightly salted water for a few minutes, then drain well and add to the aubergines.
Slowly cook the onions and garlic in a little olive oil until they soften without colour. Add the chopped tomatoes, tomato puree, chillies and red wine vinegar.
Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking to remove excess moisture.
Add the aubergines and celery to the pan and stir in the capers and black olives. Season to taste with salt and pepper. Scatter with fresh mint leaves and toasted pine nuts and serve warm or at room temperature.
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