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| 3 klein | Aubergines weighing about 750g; (11/2lb) in total, |
| | Up to 4 |
| 1 | Yellow pepper; de-seeded |
| 5 | Ripe tomatoes; up to 6 |
| 2 | Celery sticks; up to 3 |
| 1 gross | onion sliced |
| 12 gross | olives green |
| 2 Esslöffel | sultanas |
| 2 Esslöffel | capers drained |
| 2 Esslöffel | olive oil |
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1. Cut the aubergines, peppers, tomatoes and celery into fairly large pieces. Put all the ingredients, except the vinegar and salt, in a large saucepan, cover and cook over a high heat for 10 minutes or until the vegetables have softened.
2. Add the vinegar and season with salt. Reduce the heat slightly, cover and simmer for another 30 minutes or until all the vegetables are tender.
3. Serve hot or cold.
dry, rocky situations, and can often be seen growing on the high fortified walls of towns and villages in central and southern Italy. They are preserved in vinegar and are available in jars. This recipe is from Sicily.
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