Recipe type: Side dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6 portions
Eggplants. Lots of eggplants
  • 3 eggplants (1kg, diced)
  • ¾ big celery (roughly 5 stalks, chopped on the diagonal into 2-inch pieces)
  • 25 green olives, pitted and cut in half.
  • 1 tablespoon capers, set in water for 10 mins and drained
  • 7 tablespoons olive oil
  • 1.5 tablespoon sugar
  • 60g sun-dried tomatoes
  • 1 tablespoon rice or white wine vinegar
  • 1 onion
  1. Lightly blanch the onion and the celery in a saucepan of boiling water; Drain and reserve.
  2. Put the oil in a big frying pan (I used my big wok), and fry the eggplant until cooked and golden (you might have to do two batches not to overcrowd). Then add all the other ingredients, mix well, and leave to cook for a further 10 minutes.
Recipe by Aliette de Bodard at