Ingredients

The following ingredients have 4 Servings
  • 3-4 tbsp olive oil
  • 4 garlic cloves, finely chopped
  • 1 medium onion, finely chopped
  • 600 g / 21 oz aubergines, chopped into chunks
  • 600 g / 21 oz tomatoes, peeled & chopped
  • 1 red bell pepper, chopped into chunks
  • generous amount of black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh mint, finely chopped
  • 1 tbsp basil, finely chopped
  • 2 tbsp capers
  • 15 olives, pitted (I used Kalamata olives)
  • 2 tbsp tomato paste
  • 2 tbsp pine nuts, roasted
  • 2 tbsp sultanas
  • 1 tsp salt, more to taste
  • ½ tsp chilli powder (optional)
  • 2-3 tsp sugar

Instruction

  • Heat up 2 tablespoons of olive oil in a heavy-bottomed pot. Add chopped aubergine (you may need to do it in two batches) and brown it on medium-heat, stirring the whole time. Once aubergine is caramelised, transfer it to a plate and set aside.
  • In the same pot, heat up a bit more oil. Once oil is warm, add chopped onion and fry it on low-medium heat, stirring frequently, until soft and translucent.
  • Add chopped garlic. Fry together with onions until onions are lightly caramelised and garlic turns soft.
  • Now, chuck in chopped tomatoes, bell pepper, tomato paste, capers, olives, sultanas and return caramelised aubergine back to the pan.
  • Stew the vegetables uncovered on a low heat until tomato sauce thickens, aubergine and pepper becomes tender but does not fall apart.
  • Add chopped up herbs and season with salt, sugar (especially if your tomatoes lack sweetness), black pepper and chilli if you like a bit of a kick.
  • Sprinkle with fresh herbs and pine nuts before serving. Serve with grilled bread, small pasta shapes or couscous.