Prep time
Cook time
Total time
You will need two frying pans.
Cuisine: Sicilian
Serves: 3
  • Olive Oil or a mixture of olive and vegetable oil for frying
  • 1 large aubergine, cubed
  • 2 sticks celery, sliced
  • 1 clove garlic, sliced
  • Approx 12 pitted green olives, halved
  • 1-2 tablespoons capers
  • Approx 10 small plum tomatoes halved or 3 larger tomatoes, cut into segments
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  1. Pour approx 1 cup of oil into a frying pan, heat and fry the aubergines until brown and soft.
  2. Whilst cooking, pour another cup of oil into another pan, heat and add the capers, olives and celery. Fry for approx. 3-4 minutes without browning. Add the tomatoes and cook until soft but not falling apart.
  3. Add the sugar and the vinegar, cook until the vinegar has evaporated.
  4. Using a slotted spoon, arrange over the aubergines on a serving plate and top with the tomato mixture. Decorate with a spring of basil.
Recipe by The Eating Tree at