This recipe serves 4 people. This is a Mediterranean Diet recipe which can be good for your health.


● 1 large aubergine (diced)
● Olive oil
● 1 Large onion (diced)
● 1 red bell pepper (diced)
● Celery talk (chopped)
● 4 garlic cloves (diced)
● 1 carrot (diced)
● ½ apple (diced)
● 2 tablespoon tomato paste
● ½ teaspoon capers
● 8 whole black olives pitted
● Small handful raisins
● 1 tablespoon red vinegar
● ½ teaspoon salt
● ½ teaspoon sugar
● 2 bay leaves
● Sprinkle nutmeg
● 4 leaves basil


  1. Cut the aubergine into 1-inch cubes and season with salt and let it sit in a
    colander for a few minutes to remove any bitterness (optional).
  2. Toss the aubergine with a little bit of olive oil and spread on a large sheet pan.
    Roast in 200°C heated-oven for about 25 to 30 minutes or until fully cooked
    and tender.
  3. Cook the onions, bell peppers and celery in a pan with a bit of olive oil until
  4. Add the garlic, carrots, apple, tomato paste, capers, olives, and raisins.
    Stir in the vinegar, salt, sugar and bay leaves. Sprinkle some nutmeg according
    to your liking. If the mixture is dry add some water until moistened. Stir to
  5. Simmer on medium-low heat for 10 minutes or until all the vegetables have
    softened enough.
  6. Stir in the eggplant with the rest of the ingredients and allow it to cook for 2 to
    3 minutes or so together, then you can serve with fresh parsley.