100g chargrilled aubergines from a jar, pot or deli counter, drained if in oil and roughly chopped
400g can chopped tomatoes
1 tbsp small capers
handful green olives, chopped
1 tbsp red wine vinegar
1 tsp caster sugar
large baguette, thickly sliced and toasted, to serve
Gently cook the onion, celery, peppers
and garlic in the oil for 15-20 mins until
soft. Tip in the rest of the ingredients,
then simmer for 5 mins to heat through.
Can be made up to a day ahead. Eat hot
or at room temperature, on toasted
bread rubbed with the cut garlic clove
and drizzled or brushed with oil. Serve with breadsticks, cured Italian meats and olives.