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Rate this recipe 2.9/5 (114 Votes)


  • 200 g onions
  • thinly sliced
  • 1 tbsp olive oil
  • 400 g tomatoes
  • peeled
  • chopped
  • 500 g eggplant
  • cubed
  • 2 celery stalks
  • 6 olives
  • 1 tbsp capers
  • 2 tbsp tomato paste
  • 125 ml (½ cup) water


Level of difficulty Average
Cost Average budget


Step 1

Heat olive oil in a saucepan, add the onions. Fry on over moderate heat. Stir often and add 15 ml water during cooking if they appear too fry.

Step 2

Add the rest of the ingredients: tomato, aubergine, celery, olive, capers, tomato paste and water. Stir well.

Step 3

Turn up the heat and slowly bring to the boil, stirring continuously. When boiling reduce heat to low and leave to simmer, covered, for 1½ hours.

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