Ingredients
Ingredients
- 2 large eggplants (aubergines), cut into 3 cm (1¼ inch) cubes
- 3 large celery stalks, finely chopped
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
- 1 large onion, finely chopped
- 50 g (1¾ oz) pine nuts
- 4 garlic cloves, thinly sliced
- 400 g (14 oz) tomatoes, peeled and chopped, or 400 g (14 oz) tin chopped tomatoes
- olive oil, for shallow-frying
- 1 teaspoon dried oregano
- 3 tablespoons capers, rinsed and squeezed dry
- 80 ml (2½ fl oz/⅓ cup) red wine vinegar
- 12 green olives, pitted and chopped
Method
1. Put the eggplant cubes in layers in a colander, sprinkling salt on each layer. Leave the eggplant for about 20 minutes to degorge, then rinse well and dry. Put the eggplant in a large bowl.
2. Blanch the celery in boiling water for 1 minute then plunge into cold water, drain and set aside. (Blanching dilutes the flavour of the celery a little, as it can be quite overpowering.)
3. Heat the extra virgin olive oil in a saucepan over low heat and cook the onion and pine nuts until the onion is soft and the pine nuts are light brown. Add the garlic and cook for another minute. Add the celery and tomatoes and cook until the sauce has thickened.
4. Pour a generous amount of olive oil into a deep frying pan. To test the oil is deep enough, hold a teaspoon upright in the pan: the oil should reach a quarter of the way up the spoon. Add enough eggplant to just cover the base of the pan and cook over medium heat until golden brown and soft on both sides. Remove from the pan and place in a colander to drain off any oil. Repeat until all the eggplant is cooked.
5. Add the oregano, capers and vinegar to the tomato sauce. Bring to the boil and simmer gently until thickened. Remove from the heat and add the eggplant and olives. Stir briefly and season with salt and pepper. Leave to rest for at least 15 minutes before serving.
