Ingredients
- 2 aubergines
- 1 bell pepper
- 1 head of celery
- 200g tomato passata (pureed, strained tomatoes)
- handful of black olives
- 1 glass white wine vinegar
- salt to taste
- 1 tbsp sugar
- a handful of parsley, chopped (optional)
- ½ litre extra virgin olive oil
Directions
Step 1
Dice the aubergines and pepper and fry them in a large stainless steel saucepan in half a litre of very hot extra virgin olive oil for 3 minutes. Remove the fried vegetables and set aside.
Step 2
Take the celery, remove the external filaments with a potato peeler, cut into cubes and blanch for 2 minutes in boiling water.
Step 3
Take all three vegetables and put them in a frying pan without oil, add the tomato passata and a splash of vinegar, season with salt, add the black olives and cook for 6 minutes.
Step 4
In a small saucepan, cook the rest of the vinegar, sugar and a pinch of salt for a few minutes, add to the vegetables in the tomato sauce and stir, garnish with chopped parsley if wished.
