Ingredients

750 g (1 lb) aubergines 1 large Spanish onion
1 tablespoon olive oil 3 celery sticks, coarsely chopped
a little wine (optional)
2 large beef tomatoes, skinned and deseeded
1 teaspoon chopped thyme 1-1/2 teaspoon cayenne pepper
2 tablespoons capers handful of pitted green olives
4 tablespoons wine vinegar 1 tablespoon sugar
1-2 tablespoons cocoa powder (optional)
freshly ground black pepper
To GARNISH
toasted, chopped almonds chopped parsley
Aubergines can absorb a lot of fat when fried and therefore it is important to measure the amount of olive oil and not be tempted to add any more. Instead of using oil, you can sauté vegetables in wine, water or stock with tasty results.

Instructions

1.Cut the aubergines and onions into 1 cm (A inch) chunks.
2.Heat the oil in a nonstick frying pan until very hot, add the aubergine and fry for about 15 minutes until very soft. Add a little boiling water to prevent sticking if necessary.
3.Meanwhile, place the onion and celery in a saucepan with a little water or wine. Cook for 5 minutes until tender but still firm.
4.Add the tomatoes, thyme, cayenne pepper and aubergine and onions. Cook for 15 minutes, stirring occasionally.
5.Add the capers, olives, wine vinegar, sugar and cocoa powder (if using) and cook for 2-3 minutes. Season with pepper and serve garnished with almonds and parsley. Serve hot or cold as a side dish, starter or a main dish. Serve with polenta and hot crusty bread, if liked.

Aubergines can absorb a lot of fat when fried and therefore
it is important to measure the amount of olive oil and not
be tempted to add any more. Instead of using oil, you can
sauté vegetables in wine, water or stock with tasty results.

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