To serve 4-6
450 g (1 lb) aubergines
olive oil for frying
3 stalks of celery
1 medium onion, sliced
225 g (8 oz) ripe tomatoes
1 tablespoon sugar
150 ml (qtr pint) good red wine vinegar
1 tablespoon pine-nuts (optional)
1 tablespoon sultanas
50 g (2 oz) large green olives
1 tablespoon capers
salt & pepper
Wash the aubergines and cut into large dice without peeling them. Sprinkle with salt and leave in a colander for 1 hour to drain off the bitter juices. Wash well and thoroughly dry. Heat plenty of oil and fry the aubergines until brown. Drain on kitchen paper. Cut the celery stalks into short lengths and fry in the same oil until crisp. Take from the pan and put aside with the aubergines. Take a ladleful of the oil from the pan, put into another pan and add the onions and tomatoes, stir well then add the remaining ingredients, aubergines and celery. Cook gently for 10 minutes. Take from the stove, arrange on a plate and leave until quite cold, before serving.
Variations of this recipe include adding 2-3 tablespoons of grated bitter chocolate or a large quantity of finely chopped basil with the remaining ingredients. Strips of sweet pepper, fried separately like the aubergines and celery, can also be added as a garnish.