WARM VEGETABLE MEDLEY

Preparation Method :

• Heat half portion the olive oil in a large pan. Add the celery and onions and cook over low heat, stir until softened but not coloured.
• Add the remaining oil and the eggplant. Cook, stirring for about 3 - 5 minutes or until the eggplant starts to colour.
• Add the garlic, tomatoes, vinegar and sugar, mix well. Cover the mixture with a circle of waxed paper and let simmer to low flame for about 8 - 10 minutes.
• Remove the lid and stir in the olives and capers, adjust seasoning to taste with salt and pepper.
• Pour the mixture into a warmed serving dish. Sprinkle the parsley over the vegetables and serve with warm fresh bread.