This is an Italian dish made with aubergines, tomatoes, olives and capers. It's delicious piled on top of garlic ciabatta to make a more substantial bruschetta. Equally good served with leftover cold meats, or spooned on top of hot pasta.
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120ml olive oil
150g celery, finely chopped
1 large onion, finely chopped
650g aubergines, peeled and diced
4 tablespoons red wine vinegar
175g fresh tomatoes, chopped
2 teaspoons caster sugar
2 tablespoons capers, drained
100g green olives, chopped
salt and pepper to taste
freshly chopped parsley (optional)
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat oil in a large pan over medium heat; add celery and onion and cook for 5-10 minutes until soft. Remove from the pan with a slotted spoon and set aside in a bowl.
Add aubergines to the pan and cook stirring occasionally for 15 minutes until soft and browned. Place into the bowl with onions and celery.
Lower the heat; add vinegar, tomatoes and sugar to the pan. Cover and simmer for 5 minutes. Stir occasionally.
Place the cooked vegetables back into the pan; add capers, green olives, salt and pepper. Simmer uncovered for 15 minutes. When almost done, stir in parsley.
Take vegetables off the heat and allow to cool.
Transfer into a bowl, cover and keep in the fridge until serving. Best if removed from the fridge about 30 minutes before serving.