Ingredient:
About 4 tbsp olive oil
1 large aubergine, cut into 1 cm (1/2 in) chunks
½ head celery, diced
2 onions, thinly sliced
125 g (4 oz) tomato puree
60 g (2 oz) sugar
125-175 ml (4-6 fl oz) red wine vinegar
125 g (4 oz) pitted green olives
30 g (1 oz) capers, (optional)
1-2 garlic cloves, crushed
30 g (1 oz) parsley, chopped
Salt and black pepper

Method:
Heat 3 tbsp of the oil in a large saucepan, add the aubergine, and cook gently, stirring, for 8 minutes or until tender. Remove the aubergine from the pan with a slotted spoon.

Heat the remaining oil in the pan, add the celery, and cook gently, stirring occasionally, for 7 minutes or until browned.

Return the aubergine to the pan with the onions, tomato puree, sugar, and vinegar. Cook over a medium heat for 10 minutes to reduce the harshness of the vinegar. Add a little water if the mixture becomes too thick and starts sticking to the pan.

Remove from the heat, and add the green olives, capers, if using, garlic, and half of the parsley. Add salt and pepper to taste. Cover and leave to cool. Sprinkle with the remaining parsley, and serve.