Sautéed Eggplant and Capsicum

• 2 eggplants (aubergines)
• 250 ml (9 fl oz/1 cup</

Peel and dice the eggplants, and put in a large bowl. Cover with salted water, and leave to soak for 30 minutes; squeeze the pieces out well and pat dry with paper towel. Heat the sunflower oil in a large frying pan over medium-high heat. Add the eggplant, and sauté for 8–10 minutes until they soften and start to brown. Move to a plate, return the pan to the heat then add the capsicums (which b