This robust Mediterranean dish makes a robust partner for meats, fish and cheese. Or you can enjoy is as part of a tapas-tyle feast with plenty of crusty bread.


  • 3 cloves garlic, crushed

  • ½ onion, finely chopped

  • 1 roasted aubergine, jarred or deli counter ones will do

  • 2 roasted red peppers, jarred or deli counter ones will do

  • 1 can tomato soup

  • 100g/ 3 ½ oz sun dried tomatoes, chopped

  • 1½ tbsp sugar

  • 3 tbsp wine vinegar

  • 3 tbsp capers

  • Handful of green olives, pitted

  • Sea salt and freshly ground black pepper, to taste

  • Small bunch of Italian parsley

  • 1½ cups olive oil a a little to drizzle

  • Chunks to warm crusty bread, to serve


  • 1.

    In a frying pan, heat the oil and fry the onion and garlic. Add the aubergine, tomatoes, roasted pepper and tomato soup.

  • 2.

    Meanwhile dissolve the sugar in the vinegar and heat slightly then also add to the aubergine and tomato mixture. Add the capers and olives and mix well. Adjust the seasoning as

  • 3.

    Necessary, scatter with shredded Italian parsley leaves, drizzle with olive oil and serve with chunks of warm crusty bread.

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