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Ingredients
  • aubergines 2 large (600 to 700g), diced in 2cm pieces
  • extra virgin olive oil 120ml
  • onions 2 large, cut in 2cm slivers (halve them, cut in 4 lengthways, then shave thinly across)
  • celery 6 sticks, split lengthways then chopped crossways finely
  • garlic 8 cloves, thinly sliced
  • tomatoes 500g, cut in 2cm chunks
  • capers 150g (soaked, if packed in salt)
  • wine vinegar 70ml (red, if you have it)
  • sugar 70g (white or brown)
  • subheading: Variations:
  • red peppers 1 or 2 large, added with the onions and celery
  • chilli flakes ½ tsp, added with the onions and celery
  • fresh ginger 2cm, chopped, added with the onions and celery
  • courgettes 2 medium (if in addition) or 6 medium (if substituting for aubergine), sliced half moon, added with the tomatoes
  • artichokes 2 medium (if in addition) or 8 medium (if substituting for aubergine), cleaned and thinly sliced, added with the tomatoes
  • raisins 100g, added with the tomatoes (halving the sugar later, to compensate)
  • green olives 200g stone-in, pitted and roughly chopped, added with the tomatoes
  • flaked almonds 50g, toasted, added with the tomatoes or as a garnish
  • pine nuts 50g, toasted, added with the tomatoes
  • dark (70%) chocolate 30g, added with the vinegar
  • herbs 1 or 2 tbsp of picked parsley leaves, basil leaves, mint leaves or fennel fronds, as a garnish
  • anchovy fillets 2 per person, cut in half lengthways, as a garnish
Steps
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