Ingredients

Steps

• Sprinkle chopped aubergines with salt and drain in a colander for 30 minutes.
• Brown the aubergine in olive oil over moderate heat for 10 minutes then set aside.
• Sauté onion, celery, and tomatoes in a separate pan with salt and pepper.
• Add sliced olives to the pan and cook for 20 minutes.
• Stir in the cooled aubergine and chopped capers.
• Mix red wine vinegar with sugar and add to the pan.
• Cook for 10 minutes until the vinegar has been absorbed.
• Stir in chopped parsley and drizzle with extra virgin olive oil to serve.