Sicilian Aubergine Stew

Wednesday, 14 October 2009 15:12

• 4 tablespoons olive oil
• 1 large onion, chopped
• 4 celery sticks, chopped
• 675g aubergines, cubed
• 3 tablespoons sugar
• 5 tablespoons red wine vinegar
• 2 tablespoons tomato puree
• 125g olives
• 2 tablespoons sultanas (or more)
• 2 tablespoon capers
• 25g pine nuts, toasted
• 1 tin tomatoes

Fry onion, celery and aubergines in oil for 10 minutes. Add everything else apart from pine nuts. Season well. Simmer, covered, for 15 minutes, stirring frequently. Stir in pine nuts and serve. This goes well with polenta or couscous. Serves 4