MMMMMmmmmm… This is never going to look stunning, but it tastes divine…
6 celery stalks, finely chopped
2 large eggplants
1 large chilli, finely chopped
A tablespoon of capers
A dozen juicy sun dried tomatoes, roughly chopped
A whole garlic bulb
A handful of fresh basil
2 or 3 spring onions
Prick the eggplants and put them in the oven at 200 degrees for about 20 minutes. Wrap a whole garlic bulb in tinfoil and pop in the oven with the eggplants.
Meanwhile, sauté the celery and chili (either in chili and garlic oil, or the oil from the sun dried tomatoes) and once soft add the capers. When the eggplants are black (the garlic will probably take slightly longer) peel off the skin, loosely chop and add with all the juices, to the celery mixture. Once the roasted garlic is soft, squeeze the flesh out and add to the pan. Add sliced spring onions and torn basil for texture, color and fragrancy.
Absolutely yummy. If you’re dining with carnivores then its a good accompaniment to fish. But, with vegans I’d serve with either wholemeal focaccia or some brown rice / quinoa.