Instructions: Dice tomatoes and olives.

Cut unpeeled eggplant 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 eggplant and cook 5 minutes until soft, taking care not to break pieces up. Remove eggplant 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 eggplant and chopped herbs. Serve hot or cold as a vegetable with roast and grilled meats, especially lamb.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.