Aubergine Caponata

• 1 aubergine eggplant
• 1 onion small
• 1 celery
• 1 ounce olives
• 1 ounce capers
• 1 tablespoon olive oil
• 1 tablespoon fresh parsley chopped
• 1 tablespoon wine vinegar
• 2 teaspoons sugar
• 1 cup chopped tomatoes
• 1 tablespoon tomato puree

1. Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 minutes to draw out the bitterness.
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 saute 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.

aubergine, onion, celery, olives, capers, olive oil, parsley, wine vinegar, sugar, tomatoes, tomato puree

Taken from www.yummly.com/recipe/Aubergine-Caponata-1646843 (may not work)