4 medium aubergines (eggplant)
2 tablespoons olive oil
Sprinkle some salt on the aubergines to allow the juices to run and leave for half an hour in a strainer. Rinse the aubergines and dry on paper towels or a clean cloth then fry in hot oil until brown and tender. Drain on kitchen paper. Fry the onion in the same pan with a little extra oil until it is golden. Add the tomatoes, salt and pepper and simmer gently for 15 minutes.
Blanch the capers, olives and celery for 1 minute, drain and add to the tomato sauce with the vinegar and sugar. Simmer for a further 15 minutes until the sauce has reduced a little and stirring occasionally. Turn off the heat; add the cooled aubergines and leave to stand for at least 30 minutes. Garnish with chopped parsley just before serving.