- 6
Ingredients
- 4 eggplants (2 lb 4 oz.)
- 1/2 tsp salt
- 1 c olive oil
- 1 large onion, roughly chopped
- 2 celery stalks, sliced
- 1 small red capsicum (pepper), cut into short strips
- 2 T pine nuts
- 1 14oz can chopped tomatoes
- 4 T red wine vinegar
- 1 T sugar
- 2 T capers, rinsed and chopped if large
- 24 green olives, pitted and halved (remove pimento)
- 4 T finely chopped parsley
Preparation
Step 1
Cut the eggplants into 1/2 cubes and place in layers in a colander, sprinkling each layer with salt as you go. Leave to drain for 30 minutes. Rinse and squeeze the eggplant dry.
Heat 1/3 cup of the oil in a large frying pan (may be deep fried). Brown the eggplant in batches over high heat, adding oil as needed. Drain on paper towels.
Add more oil to the pan, reduce the heat and cook the onion and celery for 5 minutes, or until softened but not brown. Add the red capsicum and pine nuts and cook for 2 minutes. Spoon off any excess oil and add the tomatoes and 1/4 cup water. Simmer for 10 minutes or until the mixture is quite dry. Season well with black pepper.
Add the vinegar, sugar, capers and olives and cook for 2-3 minutes over low heat. Add the eggplant, cook for a further 5-6 minutes, then remove from the heat and leave to cool. Taste for pepper and toss the parsley through to serve.