Anne says: If you like ratatouille, chances are you’ll love this Mediterranean dish. It has a wonderful sweet sour flavour and is equally good hot or cold. It also keeps well so it can be made in advance.
Serves 5 or 6
- 1 aubergine (about 275g/10oz)
- 1 small onion, chopped
- 8-10 tsbp olive oil
- 3 sticks celery (225g/8oz), chopped
- 2-3 cloves garlic
- 4-5 tomatoes (about 275g/10oz) skinned and chopped
- 12 green olives (stones removed)
- 1 tsbp capers, drained
- freshly ground black pepper
- 1 level tsp sugar
- 1-2 tbsp vinegar (preferably wine vinegar)
Cook the onion in two tablespoons of the oil in a heavy saucepan until soft. Add the celery and garlic. Next add the tomatoes. Halve the olives and add to the saucepan along with the capers. (these ingredients may not always be in your press, but don’t leave them out. They add special flavour to this dish). Season with pepper and sugar. Add the vinegar. Cook gently with the lid on. Meanwhile, chop the unpeeled aubergine into cubes (1.5cm/ ¾” square). Place in a colander, cover with the salt and allow to sweat for ten minutes. Rinse the aubergine and put into a frying pan with the remaining 6-8 tbsps of olive oil. Fry until golden brown. Transfer to the saucepan with the other vegetables. Cook until soft. Season with salt, if necessary.