IMG_1785A sweet and sour vegetarian dish often served cold as an antipasto makes a great accompaniment to roast meat.  Not exactly seasonal here in the middle of winter, but it brings back those delightful memories of the summer gone.  If you’re not a big fan of aubergine, this may change your mind!

Serves 4-6


  • 2 large Aubergine, cubed
  • Olive Oil
  • 3 sticks Celery, chopped
  • 3 Onions, chopped
  • 2 sweet Peppers, sliced
  • 400g tin Chopped Tomatoes (or 400g fresh tomatoes, chopped)
  • 20 Black Olives, halved
  • 2 tbsp Capers, rinsed
  • 2 tbsp Sugar
  • 1-2 tbsp Red wine vinegar
  • Salt & Pepper to taste


  • Add some olive oil to a hot pan and gently brown off the aubergine for a couple of minutes – you’ll probably need to do this in 2-3 batches
  • At the same time, blanche the onions and celery in boiling water for 2 minutes
  • Drain and add the onion celery to the aubergines, along with the pepper and stir well.  Allow to sweat for a couple of minutes
  • Add the tomatoes, olives, capers sugar and vinegar and bring to the boil
  • Cover and simmer for 15-20 minutes
  • Check seasoning, add salt & pepper and more sugar or vinegar if necessary to give a great sweet & sour flavour
  • Serve hot or cold


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