500 gms Eggplant cubed
2tbsp Pukara Estate Robust Premium Extra Virgin Olive Oil
4 sliced celery sticks
1 red onion sliced
3 Roma tomatoes diced
2 tbsp capers
2 tbsp pine nuts
4 tbsp Pukara Estate Apple Cider Vinegar
2 heaped tbsp black or green olives
Sprinkle the eggplant with salt and drain in a colander for an hour. Dry with kitchen towel. Heat Robust Oil in a pan and cook eggplant until brown. Drain on kitchen paper.
In the same oil cook onion and celery until soft, add tomatoes and cook gently for 5 minutes. Return the eggplant and all the other ingredients and simmer for a further 5 minutes. Allow to cool before serving.