Serves : 4
Cooking Time: 20 minutes
- 1 x 350g jar Loyd Grossman Tomato and Chilli Sauce
- 1 celery heart (centre of a head of celery containing the leaves and tender thin stalks)
- olive oil
- 1 medium aubergine
- 100g pitted green olives
- 20g capers
- 30ml red wine or balsamic vinegar
- 2 tablespoons pine nuts
Roughly chop the celery and blanch in boiling water for 6 minutes. Drain and set to one side.
Cube the aubergine and fry in the olive oil for 4-5 minutes. Remove the aubergine with a slotted spoon and set aside.
Add the sauce and the rest of the ingredients to the pan and bring to the boil. Cook for 5 minutes on a low heat, add the celery and the aubergine and cook for five minutes more.