Ingredients

The following ingredients have 4 Servings
  • 2 medium aubergine (eggplant cut into 1-cm cubes)
  • Salt
  • Ground black pepper
  • 2 tbsp olive oil
  • 2 onions (peeled and finely chopped)
  • 0.5 tsp garlic paste
  • 6 large plum tomatoes, peeled de-seeded and chopped
  • 2 tbsp balsamic vinegar
  • 1 tbps maple syrup
  • 1 tbsp finely grated dark chocolate
  • 2 tbsps capers (rinsed)
  • 50 g (2oz) pitted green olives, sliced
  • A handful of chopped fresh herbs to garnish

Instruction

  • Add aubergine cubes into a large colander, sprinkle on 2 tsp of salt and mix. Then set aside for about 30 mins to allow the aubergine juices to be drawn out. Rinse them and pat dry with a kitchen towel.
  • In the meantime, heat 1 tbsp of olive oil in a large pot over low heat. Add the onion, and garlic and sauté for 8-10 mins until soft. Add the tomatoes and cook for a further 5 mins.
  • Then mix in the balsamic vinegar, maple syrup, chocolate, capers and olives to the pot and simmer for another 5 to10 mins, stirring regularly then switch off the heat.
  • In a large frying pan, heat the remaining oil over medium heat, then fry the aubergine for 5 mins, stirring occasionally, until golden and tender. Then transfer them into the tomato sauce.
  • Bring the pot back to a simmer and cook for about 10 mins, then switch off the heat, cover, and leave until completely cooled. Adjust the seasoning.
  • Serve straight away or refrigerate for a day or so before serving topped with fresh chopped herbs.