Ingredients

The following ingredients have 4 Servings
  • 90ml (6 tbsp) olive oil
  • 1 onion, peeled and chopped
  • 2 large eggplants, washed and cut into 2.5cm (1in) cubes
  • 2 garlic cloves, peeled and crushed
  • 1 red pepper, washed and chopped
  • 1 yellow pepper, washed and chopped
  • 2 celery sticks, washed and chopped
  • 20 pitted green olives
  • 15ml (1 tbsp) salted capers, drained
  • 15ml (1 tbsp) raisins
  • 500ml (2 cups) passata
  • 15ml (1 tbsp) white wine vinegar
  • 15ml (1 tbsp) caster sugar
  • 15ml (1 tbsp) pine nuts

Instruction

  • Fry the onion in a large saucepan until softened.
  • Add the aubergine, peppers, celery  and garlic and gently cook for about 10 minutes until softened.
  • Add the olives, capers, raisins, passata, vinegar and sugar. Mix well and cover, leaving to cook on a gentle heat for 30 minutes.
  • Stir in the pine nuts. Serve hot with pasta or cold with crusty bread.