Caponata

1 large aubergine
salt
freshly ground black pepper
2 celery stalks, diced
3 tablespoons olive oil
1 onion, chopped
1 x 225 g/8 oz can tomatoes, drained and
chopped
1 1/2 teaspoons tomato purée
40 g/1 1/2 or green olives, stoned
1 tablespoon wine vinegar
1 1/2 teaspoons soft brown sugar
1 tablespoon capers
few lettuce leaves

Cut the aubergine into 1 cm/1/2 inch cubes. Place in a colander, sprinkle with salt and leave for 30 minutes. Rinse and dry with kitchen paper.

Blanch the diced celery in boiling water for 5 minutes; drain.

Heat 2 tablespoons of the oil in a heavy-based pan, add the aubergines and fry for 10 to 15 minutes, stirring frequently, until beginning to turn golden. Remove from the pan.

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