Aubergine Caponata

Photo: flickr user sandys

Ingredients

1 lrg aubergine, (eggplant)

1 small onion

1 stk celery

1 ounce olives

1 ounce capers

tablespoon olive oil

1 tablespoon chopped fresh parsley

1 tablespoon wine vinegar

2 teaspoons sugar

1 cup chopped tomatoes

1 tablespoon tomato puree

Preparation

Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 minutes to draw out the bitterness.

While the aubergine is standing prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pieces.

Heat the olive oil in a deep frying pan and saute the onion and celery for about 5 minutes, until lightly browned. Now wash the salted aubergine thoroughly, drain and add to the saute, a few cubes at a time so the pieces do not absorb too much oil. However, add more oil if necessary.

Add the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 minutes.