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