- 1 Eggplant OR
- 1 large Zuchinni
- Sea Salt
- 5 tablespoons Olive Oil
- 1 Onion peeled, halved and sliced
- 2 Celery Stalks trimmed and chopped
- 1 Red Pepper de-seeded and chopped
- Salt and Pepper to taste
- 5 large Tomatoes
- 2 cloves Garlic peeled and chopped
- 1 tablespoon Raw Sugar
- 1 1/2 tablespoons Red Wine or Balsamic Vinegar
- 100 grams Olives chopped
- 50 grams Capers
To Serve
- Handful Basil
- 50 grams Pine Nuts toasted
