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4 tbsp olive oil
2 red onions, sliced
2 celery sticks, chopped
1 aubergine, cut into small dice
1 yellow and 1 red pepper, cored, deseeded
and cut into thin strips
1/4 pint passata
2 tbsp red wine vinegar
6 anchovy fillets, cut into long strips
2 oz capers, roughly chopped
4 oz black olives, pitted
3 oz pine nuts
flat leaf parsley, chopped
pepper |
Method :
- Heat the olive oil in a
heavy-based saucepan, add the onions, garlic and celery and saute
for 3 minutes.
- Add the aubergine and yellow and
red peppers, turn up the heat and cook for a 5 minutes, stirring
constantly.
- Add the passata and vinegar and
bring to the boil, then reduce the heat so that the mixture just
simmers for 10 minutes.
- Add the anchovies, capers and
olives, and simmer the mixture for a further 5 minutes.
- Meanwhile, toast the pine nuts in
a dry frying pan until browned, stirring constantly.
- Season the aubergine mixture with
pepper, add the pine nuts and chopped parsley, and mix well.
- Serve hot or at room temperature.
Serves 4
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to cook Vegetarian Recipes
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