Adapted from Linda McCartney’s Aubergine Caponata

This dish is best chilled for 24 hours, before serving with pasta or rice, and a salad.

  • 1 large aubergine
  • 1 small onion
  • 1 stick celery
  • 1oz / 25g olives
  • 1oz / 25g capers
  • Fry Light
  • 1tbsp chopped fresh parsley
  • 1tbsp wine vinegar
  • 2tsp sugar
  • 1 x 7oz / 200g tin chopped tomatoes
  • 1tbsp tomato purée

1. Dice the aubergine into small cubes and sprinkle generously with salt. Leave
on a plate for about 20 minutes to draw out the bitterness.

2. While the aubergine is standing prepare the rest of the ingredients.Chop
the onion, celery, olives and capers into small pieces.

3. Sauté the onion and celery for about 5 minutes in fry-light and a
little water, until lightly browned. Now wash the salted aubergine thoroughly,
drain and add to the saute, a few cubes at a time so the pieces do not absorb
too much oil.

However, add more oil if necessary.

4. Add the remaining ingredients, cover the pan and simmer, over a medium heat,
for 30 minutes..