Using a colander, put in the diced aubergines and sprinkle with salt. Leave for approximately 20 minutes to drain to extract the bitter juices. Once drained rinse well with cold water to remove all salt and then dry it by hand using a piece of kitchen paper.
Add the olive oil to a saucepan and heat over high temperature, adding the onions once the pan is hot. Cook until they are soft and tender. Add the celery and leave for an additional 2-3 minutes. Add the aubergine and continue to cook gently for 2-3 minutes, until the aubergines become soft and tender, stirring occasionally.
Add the passata or tomato paste and continue to cook until the water has started to absorb. Add the vinegar and cook for 1 minute, before adding the peppers, the capers, the olives, the anchovies and the pine nuts, cooking for 3 more minutes and continuing to stir.
Preheat the oven at 180° C (350° F) Gas Mark 4 and put the mixture on an ovenproof dish, cover and bake for approximately one hour.
The dish is ready to be served, either lukewarm or cold sprinkled. Add the chopped parsley on the dish before serving.
This recipe has been provided by www.Gourmed, a dedicated Mediterranean food and lifestyle web site. Please enjoy their many offerings.
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