Ingredients (makes 3-4 servings):

2 small aubergines

6 large tomatoes

1 clove of garlic

½ red onion

4 green celery sticks

Large handful of black pitted olives

3 tea spoons of capers

Rapeseed oil

2 tea spoons of ground cumin

2 tea spoons of turmeric

Fresh green flat leaf parsley

½ tea spoon of cayenne pepper



Chop both aubergines and leek into small pieces, sprinkle with turmeric and rapeseed oil and roast in 180C for approx. 20 mins. In the meantime, chop the onion and garlic, heat up the pan with a dash of rapeseed oil and fry them for a couple of minutes, add ground cumin and cayenne pepper. Chop tomatoes and olives and add to the pan, keep stirring and frying for a few minutes, add capers. When the aubergine and leek are ready, add them to the pan and stir well to combine all ingredients.  Tastes best when served with chopped green parsley and rye bread.