5.0/5 rating 1 vote


  • Ready in:
  • 60 minutes
  • Serves:
  • 6 - 8
  • Complexity:
  • medium


  • 2 large aubergine (about 1kg in weight)
  • salt
  • Olive oil for frying (about 100-200ml)
  • 1 medium onion (diced)
  • 3 large ripe tomatoes (skinned and roughly chopped)
  • 2 celery sticks (diced)
  • 30g capers
  • 2 tablespoons of chopped parsley
  • 50g stoned green olives
  • 1 tablespoon granulated sugar
  • 100ml red wine vinegar
  • 40g pine kernels
  • 50g tin of anchovy fillets (optional)
  • Method

    Cut the aubergine into about 2cm cubes.

    Heat about 50ml of the oil in a deep, wide pan and fry the aubergine cubes in two or three batches until soft and well coloured. Remove aubergine pieces from the oil and set aside on kitchen paper.

    In the same pan, heat sufficient oil to saute the diced onion and celery until soft. Add the cooked aubergines cubes, olives, capers and parsley mixing well over a low heat for another 10 minutes. Add the sugar, tomatoes and the vinegar. Let the fumes from the vinegar evaporate and then finally add the pine kernels.

    If using the anchovy roughly chop and stir into the salad.

    Serve warm or cold.

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