| 16 | 41 | 499 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 min | 40 min | 6 |
| 1 cup | Olive Oil, Extra Virgin ((110 ml)) |
| 2 eggplant | Eggplant (large; cubed) |
| 1 medium | Red onion (diced) |
| 2 medium stalk(s) | Celery (chopped) |
| 1 clove(s) | Garlic (diced) |
| 1 tsp | Hot pepper (chili) flakes |
| 3 tbsp drained | Capers, canned (45 ml) |
| 1 cup | Kalamata olives (whole) |
| 3 tsp | Pine nuts, dried |
| 1 bunch | Parsley, fresh |
| 3 tbsp | Red wine vinegar |
| 794 gm | Plum tomatoes |
| 1/2 tsp | Celtic sea salt |
| 1 tbsp | Cane sugar |
| 2 tbsp | Butter, salted |
| 1/2 cup | White wine, dry |
1. 1/2 the eggplant you blister on the range.
2. the other half is diced, salted and drained. then fried.
3. cook the onions until carmelised with sugar and red wine vinegar
4. cook the tomatoes down with butter and white wine
5. toast the pine nuts
6. finish cooking the celery with the tomatoes, keeping the crunch
7. make the dressing
8. bring all the elements together separately
| Vegetables | 6.8 |
