- 1 tbsp extra-virgin olive oil, plus extra to drizzle
3 medium brinjals, cut into 2,5cm pieces
1 onion, roughly chopped
2 celery sticks, roughly chopped
1 red pepper, deseeded and roughly chopped
400g can chopped tomatoes
100g green olives, pitted
1 tsp caster sugar
1 tbsp red-wine vinegar
large handful of fresh parsley, chopped
- 50g raisins, optional
- Heat the oil in a large pan and cook the brinjals for 10 minutes or until brown and almost tender. Add onion, celery, pepper and a splash of water and fry for 5 minutes.
- Add the tomatoes, olives and some seasoning, and simmer for 10 minutes or until the brinjals are completely tender.
- Stir in the sugar, red-wine vinegar, parsley and the raisins, if using. Drizzle with extra oil, if you like, and serve warm or at room temperature with crusty bread.
EACH SERVING 687kJ, 8g fat (1g saturated), 22g carbohydrate (20g total sugars).
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