2 large eggplants, cubed

6 tbsp (90 ml) olive oil

2 onions, chopped

1 celery stalk, thinly sliced

2 garlic cloves, chopped

6 plum tomatoes, diced

3 tbsp (45 ml) red wine vinegar

3 tbsp (25 g) black olives, pitted

2 tbsp (30 ml) capers

2 tbsp (30 ml) sugar

2 tbsp (30 ml) chopped flat-leaf parsley

In a large non-stick skillet over medium-high heat, brown half the eggplant in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Repeat with the remaining eggplant. Set aside in a dish.

In the same non-stick skillet over medium heat, soften the onions, celery and garlic in the remaining oil. Add the tomatoes and simmer for 15 minutes or until wilted. Season with salt and pepper.

Add the cooked eggplant, vinegar, olives, capers and sugar. Cook for 5 more minutes. At the end of cooking, sprinkle with the parsley.

Serve warm on toasted bread or pasta, or as a side to an egg dish.

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