Caponata

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.