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2 aubergines (eggplants)
Salt
125 ml olive oil
1 small onion, chopped
4 sticks celery, chopped
440 g can chopped tomatoes
2-3 tablespoons red wine vinegar
1 tablespoon capers, drained
12 green olives, stoned and chopped
1 tablespoon pine nuts, lightly toasted
Salt and pepper
Parsley springs, to garnish
METHOD:
Cut aubergines (eggplants) into small cubes, put into a colander. Sprinkle with salt and set aside to drain for 1 hour.
Meanwhile, heat 2 tablespoons oil in a saucepan, add onion and cook over medium heat for 5 minutes until soft. Add celery and continue to cook for 3 minutes. Stir in tomatoes and juice and simmer, uncovered, for 5 minutes. Add vinegar and sugar and simmer for a further 15 minutes.
Rinse aubergines and dry on absorbent kitchen paper. Heat remaining oil in a large frying pan and cook aubergines, strring, until tender and golden. Transfer with slotted spoon to tomato sauce. Add capers, olives and pine nuts and season with salt and pepper. Continue to simmer for 2-3 minutes.
Spoon into a serving dish and cool. Serve garnished with parsley.