6large plum tomatoes, peeled de-seeded and chopped
2tbspbalsamic vinegar
1tbps maple syrup
1tbspfinely grated dark chocolate
2tbspscapersrinsed
50g(2oz) pitted green olives, sliced
A handful of chopped fresh herbs to garnish
Instructions
Add aubergine cubes into a large colander, sprinkle on 2 tsp of salt and mix. Then set aside for about 30 mins to allow the aubergine juices to be drawn out. Rinse them and pat dry with a kitchen towel.
In the meantime, heat 1 tbsp of olive oil in a large pot over low heat. Add the onion, and garlic and sauté for 8-10 mins until soft. Add the tomatoes and cook for a further 5 mins.
Then mix in the balsamic vinegar, maple syrup, chocolate, capers and olives to the pot and simmer for another 5 to10 mins, stirring regularly then switch off the heat.
In a large frying pan, heat the remaining oil over medium heat, then fry the aubergine for 5 mins, stirring occasionally, until golden and tender. Then transfer them into the tomato sauce.
Bring the pot back to a simmer and cook for about 10 mins, then switch off the heat, cover, and leave until completely cooled. Adjust the seasoning.
Serve straight away or refrigerate for a day or so before serving topped with fresh chopped herbs.
Notes
Slightly adapted from Hugh Fearnley Whittingstall.