1 tbsp olive oil
750g/1lb 10oz eggplant, cut into 1cm/1½in chunks
2 celery sticks, roughly chopped
2 large beef tomatoes, skinned and deseeded
1 tsp chopped thyme
¼-½ tsp cayenne pepper
2 tbsp capers, drained
small handful pitted green olives
4 tbsp white wine vinegar
1 tbsp sugar
1-2 tbsp cocoa powder (optional)
freshly ground black pepper
chopped almonds, toasted
Serves - 4
Heat the oil in a non-stick frying pan until very hot, add the eggplant and fry for about 15 minutes, or until very soft.
Add a little boiling water to prevent sticking if necessary. Meanwhile, place the celery in a large saucepan with a little water.
Cook for 5 minutes, or until tender but still firm. Add the tomatoes, thyme, cayenne pepper and eggplant to the saucepan.
Cook for 15 minutes, stirring occasionally. Add the capers, olives, vinegar, sugar and cocoa powder and cook for 2-3 minutes.
Season with freshly ground black pepper. Divide between 6 bowls, garnish with the toasted almonds and parsley and serve.
Recipe adapted from: Good Food