1 large eggplant
1 punnet cherry/grape tomatoes
1 small onion
2 cloves garlic
1 small stick of celery
1/2 red capsicum
1 tablespoon baby capers
1/3 cup green Sicilian olives
1 tablespoon red wine vinegar
1/4 cup of olive oil
Pinch of dried chilli
1 heaped tablespoon honey
2 tablespoons chopped parsley
Salt & pepper
- Dice the eggplant and salt it, setting aside for 10 minutes, to allow for the bitter juices to be released.
- Halve the tomatoes, finely dice the garlic celery and onions. Chop the capsicum I go small pieces.
- Chop the parsley.
- To a pot add the olive oil (it may seem like a lot but the eggplant is like a sponge and will suck it up!) and add the onion and garlic. Season with salt and sauté for a few minutes on medium heat.
- Add the eggplant and cook this for approximately 5-7 minutes or until it starts to soften. Add the diced capsicum, tomatoes, bayleaf and continue to cook until the tomatoes break down (approximately 5-7 minutes).
- Season well with salt and pepper. Stir through the celery, capers, dried chilli (optional) and olives cooking for 3-4 minutes. Adding an extra drizzle of olive oil if the pan is too dry.
- Finally add a splash of red wine vinegar cooking for a few minutes.
- To a platter add diced parsley. Pour the vegetable mixture on top then sprinkle with more parsley and add the honey.
- Serve with toasted crunchy bread.
Chef’s Note This mixture could be mixed through pasta, rice, spread over a pizza base or just served as a dip. Options are endless!