2 lb aubergines, cubed
salt
3 1/2 fl oz olive oil
1 1/2 oz onion, chopped
9 oz assorted pickles e.g onions
peppers, gherkins
1 oz capers, rinsed and dried
6 celery leaves, chopped
2 oz green olives, stoned
1 tbsp sugar
1 wine glass red wine vinegar
2 tbsps pine kernels
Instructions...
1) Cover the cubed aubergines with salt. Put in a colander
in the sink and leave to drain for at least an hour.Wash
and dry well.Divide the oil between two deep pans and
fry the aubergine cubes in one pan.
2) In the other pan fry the onion, pickles , capers, celery
leaves and olives over a low heat for about fifteen
minutes.
3) When the aubergines are soft remove from the oil and
drain on kitchen paper.
4) Add the sugar and vinegar to the onion mixture, let the
fumes of the vinegar evaporate then stir in the
aubergines and the pine kernels.Serve warm or cold.
