Sweet and sour aubergine salad

1 servings

Ingredients

Quantity Ingredient
750 grams Aubergines
500 grams Courgettes
1 Head celery; including leaves
3 Mild onions; peeled
Olive oil
750 grams Ripe tomatoes; skinned
Sea salt
200 millilitres Red wine vinegar
2 tablespoons White sugar
2 tablespoons Capers; rinsed
2 tablespoons Fresh flat-leaf parsley; chopped
2 teaspoons Fresh oregano or marjoram; chopped
1 tablespoon Torn fresh basil leaves
125 grams Cracked; pitted green olives

Directions

Chop the aubergines across into slices 2.5cm thick and then each slice into quarters. Chop the courgettes across into 1 cm slices and similarly the stalks of celery. Roughly chop the celery leaves and reserve. Cut the onions in half and then into fine half-moons.

Fill a heavy pan with olive oil to the depth of 1cm. When the oil is very hot (it should be almost spitting or the aubergines will take up too much oil) add the aubergines and fry until browned on each side. Remove with a slotted spoon, drain on kitchen paper and do the same for the courgettes.

Now add the celery and onions to the pan, turn down the heat and fry gently until golden brown. Add the tomatoes, a good pinch of salt, the vinegar, sugar, capers, chopped celery leaves, the parsley, oregano or marjoram and basil, the olives, the cooked aubergines and courgettes and simmer until the tomatoes break down to form a sauce - about 15 minutes. Check the balance of sweet and sour and then leave to cool.

It will keep for about 8 days (less in very hot weather) and improves with time. It should always be served at room temperature.

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Carlton Food Network

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