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¼ cup currants 1 large eggplant 4 tbsp olive oil 1 onion, chopped 3 sticks celery, sliced 2 cups Italian tomatoes (oval, low acid), diced 1 cup tomato juice 3 tbsp balsamic vinegar 1 tbsp sugar 8-10 black olives, chopped 1 tbsp capers, soaked and rinsed salt and ground black pepper, to taste
© Annabel Langbein Media
Cover currants in boiling water and stand for 10 minutes. Drain. Cut eggplant into 2cm dice and soak in salted water for 30 minutes. Drain and dry.
Heat olive oil in a large frypan and fry eggplant until golden and tender, about 15 minutes. Set aside. In the same pan, fry the onion until starting to colour then add currants and all remaining ingredients except olives and capers. Cook until celery is tender. Return eggplant to pan and add olives and capers. Season to taste with salt and pepper and set aside.
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