Serves: lots
1½ cups | extra virgin olive oil, (more or less – depending how much the vegetables will absorb) |
1-2 large | eggplants, dark skinned variety |
3 | capsicums, preferably 1 green, 1 red, 1 yellow (variation of colour is mainly for appearance, but the red and yellow ones taste sweeter) |
1 large | onion, sliced thinly |
2 medium size | red tomatoes, peeled and chopped (or 2 tablespoons of tomato paste and a little water) |
½ cup | capers, salted or in brine |
¾ cup | green olives, stoned and chopped |
2-3 tender stalks | celery, and the pale green leaves (both from the centre of the celery) |
½ cup | white wine vinegar |
2 tablespoons | sugar |
to taste | salt and freshly ground pepper |
(Unidentified author)