INGREDIENTS

INSTRUCTIONS

Chop the aubergines across into slices 2.5cm thick and then each slice into
quarters. Chop the courgettes across into 1 cm slices and similarly the
stalks of celery. Roughly chop the celery leaves and reserve. Cut the
onions in half and then into fine half-moons.
Fill a heavy pan with olive oil to the depth of 1cm. When the oil is very
hot (it should be almost spitting or the aubergines will take up too much
oil) add the aubergines and fry until browned on each side. Remove with a
slotted spoon, drain on kitchen paper and do the same for the courgettes.
Now add the celery and onions to the pan, turn down the heat and fry gently
until golden brown. Add the tomatoes, a good pinch of salt, the vinegar,
sugar, capers, chopped celery leaves, the parsley, oregano or marjoram and
basil, the olives, the cooked aubergines and courgettes and simmer until
the tomatoes break down to form a sauce - about 15 minutes. Check the
balance of sweet and sour and then leave to cool.
It will keep for about 8 days (less in very hot weather) and improves with
time. It should always be served at room temperature.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”