Aubergine Stew with Capers

3 sm Aubergines weighing about 750g; (11/2lb) in total, up to 4
1 Yellow pepper; de-seeded
5 Ripe tomatoes; up to 6
2 Celery sticks; up to 3
1 lg Onion; sliced
12 lg Green olives
2 tb Sultanas
2 tb Capers; drained
2 tb Olive oil

Cut the aubergines, peppers, tomatoes and celery into fairly large pieces. Put all the ingredients, except the vinegar and salt, in a large saucepan, cover and cook over a high heat for 10 minutes or until the vegetables have softened.

Add the vinegar and season with salt. Reduce the heat slightly, cover and simmer for another 30 minutes or until all the vegetables are tender.

Serve hot or cold.

Aubergine Stew with Capers printer friendly version located here. (Just the recipe. Nothing else.)
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