This is a traditional Sicilian dish so there are lots of variations. The main theme is celery, aubergine and onions in a tomato based 'agrodulce' or sweet and sour sauce. You can add other vegetables of course, and courgettes and cooked salad potatoes work very well. You can also vary the intensity of the sauce. Adding more sugar, salt and vinegar makes it more like a condiment, and will help it keep a few more days in the fridge. Eat it at room temperature with salads, bread and cheese.
1 large aubergine
1 large or 2 medium onions
3 sticks celery
3 tbsp olive oil
1 clove garlic
salt and pepper
3 fresh tomatoes or 1/2 can of tinned ones
a small handful of either pine nuts and sultanas (about 75g in total) or 1 tbsp rinsed capers, or chopped olives
2 tbsp wine vinegar (or more to taste)
2 tsp sugar
Chop all the vegetables into roughly 2 cm pieces and finely chop the garlic.
Blanch the celery in boiling water for 4 minutes and drain.
Fry the aubergine in half the olive oil until golden and tender and set aside.
Fry the onion and garlic gently until soft.
Return the aubergine to the pan with the celery, tomato, vinegar and sugar,
Add 100ml of water and cook until the sauce is thick. Taste and season well.
Stir in the capers, olives or sultana and pinenut mix.
Add any fresh herbs you have to hand. A tbsp of chopped parsley or basil perhaps.
Leave to stand for at least and hour before eating.
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