3-4 celery stalks including leaves, chopped
5 Tbs olive oil
2 large eggplants, chopped into 2cm cubes
1 Tbs capers, rinsed
20 large green olives, stoned and quartered
1/2 yellow capsicum, diced
1 tsp white sugar
1 Tbs red wine vinegar
50g concentrated tomato paste
Blanch onions and celery in salted water for a few minutes, then drain.
Heat oil in a frying pan and brown the eggplant, you may need to do this in two batches
Then add onions, celery and all the remaining ingredients.
Stir well to combine. Cover and cook for 15 mins on low heat.
Assess during cooking, as you may need to add about 2 Tbs of water to loosen the mixture.
Cook for another 15mins.