Eating In

Serves 4 as a starter
1 aubergine (about 300g) diced into small dice (about 1½ cm)
2celery stalks chopped to about the same size
2 large ripe tomatoes, skinned, deseeded and chopped to the same size)
100g green olives. Remove stones and chop
1 tablespoon of capers, cut in half
1 onion, chopped
Flat leaf parsley – a handful, chopped
1½ teaspoons of sugar
100ml wine vinegar
1 tablespoon of pine kernels, gently roasted in a dry pan until pale golden brown.
120ml olive oil
Salt and pepper to taste

You might also include: anchovies, chopped almonds, chopped red pepper and courgette, tomato puree, fresh thyme, fresh basil, bay leaves, sultanas, sultanas.
Salt the chopped aubergine and leave in a colander for 30 minutes to drain. Meanwhile, soften the onion and celery in olive oil. They should be lightly cooked, firm but not raw. Drain and rinse the aubergines and dry them with kitchen paper or a clean tea towel. Add them and the chopped tomatoes to the onion and celery and continue to cook on a low light for a minute or two. Add the sugar, wine vinegar and salt and pepper. Taste and adjust the seasoning and sweetness or sourness. Take off the heat. Add the capers, pine kernels and chopped olives. Allow to cool completely and mix in, or garnish with the parsley before serving with crostini.