Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
2 medium aubergines (cubed)
5 celery stalks, trimmed and cut into 1.5cm pieces
olive oil, extra virgin, for cooking aubergines
2 large onions (chopped)
125 g green olives
65 g capers (rinsed)
400 ml (homemade) tomato sauce
50 ml vinegar
2 tblsp sugar
optional: raisins & pine kernels
De-gorge the aubergine by placing in a colander and sprinkling with salt. Allow the bitterness to drain for thirty minutes, then rinse the aubergine and pat dry.
Fry off the aubergine and drain on paper towel. Heat a pan with oil and sauté onions and celery until they begin to colour before adding the capers, tomato sauce, sugar and vinegar and simmering for five minutes. Add the aubergine and olives cook for a further 10 minutes.
Allow to cool and refrigerate for 24 hours before serving. Serve at room temperature as an antipasta with crusty bread.