2. While the aubergine is standing
prepare the rest of the ingredients.Chop the onion, celery, olives
and capers into small pieces.
3. Heat the olive oil in a deep
frying pan and sauté the onion and
celery for about 5 minutes, until lightly browned. Now wash the salted aubergine
thoroughly, drain and add to the saute, a few cubes at a time
so the pieces do not absorb too much oil.
However, add more oil if necessary.
4. Add the remaining ingredients, cover the pan and simmer, over a medium
heat, for 30 minutes.
Recipe taken from Linda McCartney's
Home Cooking, published by Bloomsbury.
