INGREDIENTS: tsp = teaspoon tbsp = tablespoon
80 ml sunflower oil
80 ml olive oil
2 large aubergines, cut into 2.5 cm dice
2 celery stalks, cut into 2 cm wide slices
2 red peppers, cut into 1.5 cm dice
2 medium onion, thinly sliced
1 can tinned cherry tomatoes
4 tbsp red wine vinegar
40 gr capers, drained and rinsed
60 gr olives, pitted and halved
3 tsp caster sugar
Salt and pepper
4 tsp lemon juice
6 tbsp chopped parsley
2 tbsp pine nuts, toasted until golden and cooled
Ciabatta bread for serving
Cut the aubergines, sprinkle with salt and let stay. After a few minutes, transfer to soak on a paper towel.
Heat both oils in a large, heavy-based sauté pan for which you have a lid. Lay in the aubergine and fry for five to seven minutes, until golden-brown, stirring occasionally.
Add the celery to the hot oil, fry for three minutes, add the pepper and cook for two minutes more.
Sauté the onion in the oil (add a little more to the pan, if need be) for seven minutes, until soft and golden. Add the tomatoes and vinegar, stir and bring to a simmer. Add capers, olives and sugar, and season. If the mix is too dry, add a few tablespoons of water. Bring to a boil, cover and simmer for 10 minutes.
Remove the pan from the heat, add the pine nuts, taste and adjust the seasoning. Leave to come to room temperature, add the lemon juice and parsley, and taste for seasoning again.
Serve on toasted ciabatta bread.