20ml/4 tsp olive oil
1 large onion, sliced
2 celery sticks, sliced
45g/1lb aubergines, diced
5 ripe tomatoes, chopped
1 garlic clove, crushed
45ml.3 tbsp red wine vinegar
15ml/1 tbsp sugar
30ml/2 tbsp capers
pinch of salt
60ml/4 tbsp chopped fresh parsley, to garnish
Heat half the oil in a large sauce pan. Add the onion and celery and cook over a gentle heat for 3-4 mins to soften, stirring occasionally.
Add the remainder of the oil with the aubergines and stir to mix. Cook until the aubergines begin to colour, stirring occasinally, then stir in the tomatoes, garlic, vinegar and sugar.
Cover the surface of the vegetables with a circle of greaseproof paper and simmer for 8-10 mins. Remove and discard the paper.
Add the capers and olives to the pan, then season to taste with salt and mix together well.
Spoon the caponata into a bowl, garnish with chopped fresh parsley and serve at room temperature.