• 1 kg aubergines
  • 1 kg tomatoes — chopped
  • 700 g of red, yellow and green peppers
  • 500 g of onions — chopped
  • 3 stalks of celery finely chopped
  • 150 of black olives — stoned
  • 50 g of capers lightly rinsed
  • 1/2 glass of white wine vinegar
  • Olive oil
  • Salt and pepper
  • Tablespoon of toasted flake almonds (optional)


  1. Wash and chop the aubergines into bite sized chunks and pour over a large glug of olive oil, then over a gentle heat stir them until they become soft. Remove and put into a bowl
  2. Then repeat this with the peppers.
  3. In the same pan add the onions and celery and then the tomatoes.
  4. Let this all simmer very gently until the vegetables become really soft, and then add the aubergines, peppers, capers, olives.
  5. Let all this gently simmer with the lid on the pan for about 10 mins.
  6. Check the seasoning and leave to cool and then cover and leave in the fridge — I sometimes toast a handful o