Kapunata (ratatouille maltaise)

Instructions

1. Cut the aubergines and courgettes into 2 cm cubes. Leave them to sweat for 10 minutes with a little salt, then rinse and dry them.
2. Fry the aubergines in half the olive oil for 6 minutes, then set them aside.
3. In the same pan, cook the sliced onions and celery for 8 minutes with the remaining oil.
4. Add the chopped garlic, the courgettes and the pepper if using, then cook for another 5 minutes.
5. Add the chopped tomatoes, sugar, oregano and aubergines, then cover and simmer for 15 minutes over low heat.
6. Add the capers, olives and vinegar, then cook uncovered for 5 more minutes so the sauce thickens.
7. Adjust the seasoning and let it cool to lukewarm or room temperature. Serve with country bread.