26 December 2012,20:39 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat half portion the olive oil in a large pan. Add the celery and onions and cook over low heat, stir until softened but not coloured.
  • Add the remaining oil and the eggplant. Cook, stirring for about 3 - 5 minutes or until the eggplant starts to colour.
  • Add the garlic, tomatoes, vinegar and sugar, mix well. Cover the mixture with a circle of waxed paper and let simmer to low flame for about 8 - 10 minutes.
  • Remove the lid and stir in the olives and capers, adjust seasoning to taste with salt and pepper.
  • Pour the mixture into a warmed serving dish. Sprinkle the parsley over the vegetables and serve with warm fresh bread.


  • 500 grams eggplant, diced
  • 2 garlic cloves, chopped finely
  • 6 plum tomatoes, chopped
  • 5 tablespoon Cooking oil
  • 2 celery stalks, sliced
  • 75 grams red onions, sliced
  • 50 ml red wine vinegar
  • 1 tablespoon sugar
  • 3 tablespoon green olives, pitted
  • 2 tablespoon capers
  • 5 tablespoon chopped fresh flat-leaf parsley
  • Salt and pepper, to taste
  • Fresh bread to serve

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