By Aleksandra Boruch

Published in the TML Magazine Issue 6, 2020


Serves 4

  • 4 medium size aubergines, diced
  • 1 tbsp salt
  • 3 tbsp olive oil
  • 1/2 red onion, sliced
  • 2 celery sticks, sliced
  • 1 kg fresh, best quality tomatoes, peeled and diced
  • 2 tbsp pine nuts, toasted
  • 80 g green olives, stoned and quartered
  • 20 ml balsamic vinegar
  • 1 tbsp brown sugar
  • 1 tbsp capers
  • 1 tbsp raisins
  • Olive oil
  • Sea salt
  • Freshly ground black pepper
  • Small bunch of fresh basil
  1. In a large bowl, salt the diced aubergines and leave them on the side for around 40 minutes.
  2. Transfer the aubergines into a colander, then pat dry with kitchen paper.
  3. Heat 3 tbsp of the olive oil in a large pot over a medium heat. Fry the onion and celery with a pinch of salt until soft and golden brown.
  4. Add the tomatoes and simmer the whole mixture for around 20 minutes.
  5. Meanwhile, heat 30 ml of the olive oil in a large, deep pan and fry the aubergine in batches, giving the pan a shake from time to time to make sure the aubergines are soft and golden brown on each side. When ready, drain the aubergines on the kitchen paper. Continue until all the aubergines are fried.
  6. Place the pine nuts on a medium size pan and toast them over a large heat until golden brown and fragrant.
  7. Add the aubergines to the tomato mixture together with the pine nuts, green olives, balsamic vinegar, brown sugar, capers and raisins.
  8. Stir the mixture really gently and simmer for another 15 minutes.
  9. Season with salt and freshly ground pepper, drizzle with olive oil and serve with the chopped basil leaves and fresh bread.


Our issues are timeless throughout the year, therefore they are not numbered by seasons, but by numbers.