Make the Sicilian aubergine dish - as cooked by Richard Corrigan for the 'Fair City' cast.


  • 1 large aubergine (chopped into 2-3cm squares)
  • extra virgin olive oil
  • 6 stalks of celery (peeled and cut into chunks)
  • 1 large onion (chopped, similar sizes to celery)
  • 6 tomatoes (skinned, deseeded and cut into quarters)
  • 2 tblsp castor sugar
  • 4 tblsp white wine vinegar
  • 2 tblsp caperberries
  • 4 mixed roast peppers (chopped)
  • 15-20 black pitted olives


  • Put the chopped aubergine into a colander and sprinkle lots of salt on it.
  • Cover with a weighted plate and set to one side for 20 minutes.
  • Heat through the vinegar and sugar until the sugar is dissolved.
  • Heat some extra virgin olive oil in a frying pan.
  • Cook the celery and onion but do not brown. Remove from the pan and put in a large bowl.
  • Cook the aubergine until slightly coloured and tender. Add more oil if needed.
  • Once the aubergine is tender transfer it to the bowl.
  • Add the tomatoes, peppers, olive and capers to the bowl and mix thoroughly.
  • Pour over the vinegar and sugar and stir the ingredients together.
  • Check flavouring and adjust if necessary.
  • Transfer in to a serving dish. Serve lukewarm or cold.
autumn family dinners italian spring summer winter entertaining party food light meals and snacks side dishes quick meals corrigan knows food