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Good Food


Serves 4


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

12 olives

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.