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This recipe was submitted by Viv.

I don't tend to use recipes and just improvise with what I have but this is basically the way I make it (there are loads of different variations). I've also been using the green beans from my harvest instead of the celery.


1 aubergine (cubed fairly small)
3 celery sticks chopped (or loads of the smaller leafy stalks)
olive or veg oil
2-3 cloves garlic
handful of black pitted olives (chopped into large chunks)
2-3 tbsp capers
tin of chopped tomatoes
tomato purée (1 tbsp)
wine vinegar (1-2 tbsp?)
handful of chopped parsley
salt & pepper


  1. Sauté the garlic in the oil and then add the celery and let it soften a little before adding the aubergine and cooking further. 
  2. Add the tomato purée to the pan and let it cook through slightly before adding the tinned tomatoes. 
  3. Add the vinegar, capers & olives and then let it all cook through. 
  4. Season with salt & pepper and add the chopped parsley near the end of cooking. I don't bother with the parsley if I use the leafy celery stalks.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)