Instructions: Peel and dice eggpant 1cm.

Heat 2 tablespoons of the oil in a heavy based frypan, add the eggplant and fry for 10 minutes, stirring frequently, until beginning to turn golden. Remove from the pan and set aside.

Dice onion and celery. Chop tomatoes.

Add the remaining oil to the pan and fry onions and celery gently until softened. Add the tomatoes, olives, and salt and pepper to taste. Cover and simmer for 5 minutes.

Add the vinegar, sugar, capers and eggplant and simmer 5 minutes. Leave to cool.

Serve in dish lined with cos lettuce leaves accompanied with crusty fresh bread.

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