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Serves 4


500g aubergines cut into small cubes
2 tbs of olive oil
1 onion, finely chopped
2 celery stalks, finely sliced
1 garlic clove, chopped
400g tin of chopped tomatoes or the same amount of fresh ones
2 tbs balsamic vinegar
1 tbs soft brown sugar
1 tbs of finely grated dark chocolate
50g sultanas
2 tbs of capers
50g stoned green olives sliced
sea salt and black pepper to taste
Handful of chopped parsley.


Put the aubergine in a colander and add salt. Leave to drain for 30 minutes, rinse and pat dry.

While the aubergine is salting, heat half the olive oil in a saucepan. Add onion, celery and garlic and fry gently for 10 minutes. Add tomatoes with their juice and simmer for 5 minutes.

Add balsamic vinegar, sugar, chocolate, sultanas, capers and olives. Simmer for 5–10 minutes, stirring often. Turn off the heat.

Heat the remaining oil in a frying pan and then fry the aubergine for 5 minutes until golden. Add to the tomato sauce. Return to a simmer and cook for 10 minutes then remove from heat, cover and allow to cool. Serve straight away or leave for a day to deepen the flavours. Sprinkle with parsley.