Make this to go with lamb, chicken or just have with bruschetta and minted yoghurt. It is best made the day before (or longer) so that the flavours can mingle and make friends but that is all to the better as so useful to have ready in advance.
Serves four to six
1 red pepper
1 yellow pepper
1 large or two small aubergine (approx 350g in weight)
1 onion, finely chopped
1 or 2 cloves garlic, crushed
1 stick celery, finely chopped
300g cherry tomatoes or ripe red tomatoes
4 tablespoons extra virgin olive oil
1 dessertspoon capers, chopped
1 dessertspoon balsamic vinegar
1 dessertspoon light brown sugar
Pinch dried chilli (optional)
A few olives
Fresh basil and parsley
Salt & pepper
First brush the peppers with a little oil and put into a hot oven for about half an hour until well roasted. Put into a plastic bag and leave for ten minutes to loosen the skin.
Cut up the aubergine quite small (about 1cm pieces). Heat three tablespoons of the oil in a pan and fry the aubergine until golden and cooked through. (about 10 mins). Remove from the pan and add another tablespoon of oil. Fry the onion, garlic and celery until very soft and tinged golden and then return the aubergine to the pan. Season well and add the tomatoes, cut in half if they are cherry or skinned and chopped if they are vine tomatoes. Add the chopped capers, the vinegar and the sugar (be a bit sparing at first with these). Also the chilli. Skin and deseed the peppers in a sieve so that you can catch any juice. Chop up the flesh and add to the pan along with the saved juices. Add half the basil, chopped and simmer the whole thing for about forty minutes or until nicely reduced and rich. About half way through add some roughly chopped olives, if you are using them. Check the seasoning and stir through the rest of the basil and finely chopped parsley. Serve hot, warm or cold.
Very good on bruschetta or with a dollop of greek yoghurt and a sprinkling of mint.