Instructions: Dice tomatoes and olives.

Cut unpeeled aubergine lengthways into 1cm slices and cut slices into 1cm X 6cm lengths, about the size of your middle finger.

Heat 3/4 of the oil in a large frying pan, add aubergine and cook 5 minutes until soft, taking care not to break pieces up. Remove aubergine and juices from pan and set aside.

Heat remaining oil, add garlic, tomatoes, olives, tomato paste, white wine, sugar, cummin and celery salt, cook uncovered 5 minutes or until thick. Season well.

Toss through aubergine and chopped herbs. Serve hot or cold as a vegetable with roast and grilled meats, especially lamb.

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