Sweet and Sour Vegetables Recipe

Ingredients

Serve 6-8

• 2 lb/1 kg eggplants/aubergines, cut into small cubes

• 2 tbsp sea salt

• 2/3 cup/150 ml olive oil    

• 4 tender stalks celery, cut into small lengths

• 1 large onion, thinly sliced

• 2 cups/500 ml sieved tomatoes

• 12 leaves fresh basil, torn

• 1 small firm pear, peeled, cored, and diced

• 1 1/2 tbsp pickled capers, drained

• 20 green or black olives, pitted and chopped

• 3 tbsp pine nuts

• 2 tbsp sugar

• 1/2 cup/125 ml white wine vinegar

• 3 tbsp coarsely chopped almonds

Method:

1. Sprinkle the eggplants with the salt and let drain in a colander for 1 hour.

2. Fry the eggplant in 1/2 cup (125 ml) of oil in a large frying pan over medium heat for 10 minutes. Drain and set aside.

3. Blanch the celery in salted boiling water for 5 minutes. Drain and set aside.

4. Sauté the onion in the remaining oil in a large frying pan until golden. Stir in the tomatoes and half the basil. Cook for 10 minutes.

5. Add the celery, pear, capers, olives, pine nuts, sugar, and vinegar. Cook for 20 minutes, stirring occasionally.

6. Add the eggplant and remaining basil. Cook, stirring occasionally, for 10 minutes.

7. Remove from the heat and when the mixture is just warm, transfer to a serving dish. The eggplant should have absorbed most of the moisture.

8. Refrigerate for 12 hours or overnight. Garnish with the basil and almonds. Serve at room temperature.