Ingredients
- 2 eggplants, diced large
- 1 red pepper, diced
- 1 onion, diced
- 2 sticks celery, diced
- 2 tomatoes, seeds removed and diced
- 20(ish) sicilian olives, pips removed and torn in half
- 1 small handful capers, rinsed
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp tomato paste
- 1/4 cup toasted pine nuts
- salt

Method
1. Start by tossing the eggplant in a good pinch of salt and leaving it in a colander for 20 minutes to draw some of the moisture out.
2. In a large fry pan over medium-high heat, add some oil and cook the eggplant in batches so you don’t overcrowd the pan. Cook until you have nice colour on all sides, remove and set aside.
3. Next, add the red pepper to the pan and cook for 2-3 minutes before adding the tomatoes. Cook for a further 3 minutes before adding the red wine vinegar. Once the vinegar has almost evaporated, remove the peppers and tomatoes and set aside with the eggplant.
4. Add the onion and celery to the pan and saute for 3 minutes before adding the rest of the cooked veg back to the pan along with the tomato paste.
5. Mix well, then add the capers, olives and pine nuts before tossing one last time.
6. Serve with some crusty bread and grilled fish if you wish.

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