• olive oil

• 1 pound eggplant, cut into large chunks

• 1 teaspoon dried oregano

• salt and freshly ground black pepper

• 1 small red onion, peeled and finely chopped

• 2 cloves of garlic, peeled and finely sliced

• a small bunch of fresh flat-leaf parsley or basil

• 2 tablespoons salted capers, rinsed, soaked and drained

• ¼ cup green olives, stones removed

• 2–3 tablespoons red wine vinegar

• 1 pound ripe tomatoes, roughly chopped

• optional: 2 tablespoons slivered almonds, lightly toasted

Heat a sauté pan over medium high heat, or nestle into coals on grill.  Add eggplant pieces and oregano, season with a little salt and toss around so the eggplant is evenly coated by the oil. Cook on a high heat in batches if necessary for around 4 or 5 minutes, giving the pan a shake every now and then. When the eggplant pieces are golden on each side, add the onion, garlic and parsley or basil and continue cooking for another couple of minutes. Add a little more oil to the pan if you feel it’s getting too dry. Add the drained capers and the olives and drizzle over the vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season if you need to with salt, pepper, a pinch of sugar and a little more vinegar. Drizzle with olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.

• olive oil

• 1 pound eggplant, cut into large chunks

• 1 teaspoon dried oregano

• salt and freshly ground black pepper

• 1 small red onion, peeled and finely chopped

• 2 cloves of garlic, peeled and finely sliced

• a small bunch of fresh flat-leaf parsley or basil

• 2 tablespoons salted capers, rinsed, soaked and drained

• ¼ cup green olives, stones removed

• 2–3 tablespoons red wine vinegar

• 1 pound ripe tomatoes, roughly chopped

• optional: 2 tablespoons slivered almonds, lightly toasted

Heat a sauté pan over medium high heat, or nestle into coals on grill.  Add eggplant pieces and oregano, season with a little salt and toss around so the eggplant is evenly coated by the oil. Cook on a high heat in batches if necessary for around 4 or 5 minutes, giving the pan a shake every now and then. When the eggplant pieces are golden on each side, add the onion, garlic and parsley or basil and continue cooking for another couple of minutes. Add a little more oil to the pan if you feel it’s getting too dry. Add the drained capers and the olives and drizzle over the vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender. Taste before serving and season if you need to with salt, pepper, a pinch of sugar and a little more vinegar. Drizzle with olive oil and serve sprinkled with the chopped parsley leaves and the almonds if you like.