\nThis is a difficult-to-describe concoction: aubergines in a tomatoey, pickley kind of mixture – a sort of Italian slightly sour ratatouille. It makes a great addition to a series of dips for some pitta bread when nattering with friends and a few preprandial drinks.\n<\/p>\n
| serves:<\/td>\n | \n4-6\n<\/td>\n<\/tr>\n |
| preparation time:<\/td>\n | \n20 mins\n<\/td>\n<\/tr>\n |
| cooking time:<\/td>\n | \n40 mins\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n \n Ingredients<\/h2>\n\n Method<\/h2>\n\nIf you feel the need, degorge the aubergine chunks in the traditional manner by sprinkling with salt and leaving to drain for 30 minutes. (Personally, I don’t find this necessary these days. I suspect the food engineers have been at the aubergines.)\n<\/p>\n \nHeat half the oil in a large, heavy frying pan. Add the celery and cook gently, stirring frequently, for 10 minutes to soften (without colouring at this stage). Stir in the onions and cook for another 8-10 minutes to soften and for everything to become lightly coloured. Transfer to a bowl with a slotted spoon.\n<\/p>\n \nAdd the remaining olive oil, increase the heat and saut\u00e9 the aubergine cubes, stirring and turning for about 8 minutes until they are lightly browned. You may need to add a little more olive oil. Return the onion and celery mixture to the pan and stir in the vinegar & sugar mixture, the tomatoes, tomato pur\u00e9e, green olive slivers, capers and anchovies. Season a little with salt and pepper being careful of the salt (due to the anchovies). Simmer uncovered, stirring frequently, for about 15 minutes.\n<\/p>\n \nStir in the pine kernels and adjust the seasoning with salt, pepper and vinegar (there should be a slight but not overpowering sourness).\n<\/p>\n \nLeave to cool before refrigerating until needed.\n<\/p>\n<\/div>\n |