Instructions: Cut the aubergines into 1cm cubes.

Sprinkle with salt put into a colander cover and leave for 1 hour.

Rinse and dry with kitchen paper.

Cook the celery in boiling water for 6 to 8 minutes.

Drain and cut into 1cm cubes.

Heat 4 tablespoons of the oil in a large frying pan add the aubergine and fry quickly stirring frequently for about 10 minutes until tender.

Season to taste with salt and pepper.

Heat the remaining oil in a largepan add the onion and fry gently for 5 minutes.

Add the celery and fry stirring for 5 minutes.

Add the tomatoes tomato puree and a little salt and pepper.

Simmer gently until the celery and onion are tender about 5 minutes.

Add 2 tablespoons vinegar the sugar capers olives and aubergine.

Simmer for a few minutes stirring.

Adjust the seasoning and add extra vinegar if necessary.

Cool then cover and chill until required.

Garnish with nuts and egg quarters to serve.

Serves 4

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