Caponata

• 2 large aubergines
• 1 tablespoon salt
• olive oil for frying
• 1

Remove the stalks from the aubergines. Dice, put in a colander, and sprinkle with the salt. Leave to drain for an hour or so. Rinse, and rub dry in a clean tea towel. Fry until golden brown, remove from the oil, drain, and put to one side.

In the remaining oil, gently fry the onion, celery and garlic until soft, and then add the tomatoes, olives and capers, and simmer for 20 to 30 minut