Caponata (Italian Aubergine/Eggplant Stew)

Cook the aubergine in 2 Tbsp. of the olive oil over moderately high heat. The best way to do this is to heat 1 Tbsp. oil in a heavy frying pan, add the aubergine and mix well, then drizzle over another 1 Tbsp. oil and mix again. This helps stop the cubes on the bottom from absorbing all the oil. Cook, stirring often, until done, 15-20 minutes. When done, transfer to a bowl.

Add the remaining 1 Tbsp. oil to the frying pan, tip in the onion and celery, and cook, stirring, for about 5 minutes over moderate heat or until the onion is fairly soft but not colored.

Add the olives, capers, vinegar, sugar, raisins, pine nuts (if using), and tomatoes and cook the mixture, stirring occasionally, for 5-10 minutes, or until it is cooked through and the celery is tender.

Cook it covered if using fresh tomatoes, and uncovered if using canned, since they have more juice. Add the tomato mixture to the bowl. Add the parsley and mix well.

Cool and chill overnight, then season with salt and black pepper.