Aubergine, Lemon and Caper Salad

This cooked vegetable relish can be served as a filling for sandwiches or as pasta sauce. Prepare it a couple of days in advance but do not eat straight from the fridge. 

Preparations:   15 minutes 
Cooking:             15 minutes 
Serves:                 4 

1 large aubergine (about 700g)
4 tbsp olive oil 
pinch of salt 
grated rind and juice of 1 lemon 
2 tbsp capers, rinsed 
12 pitted green olives, halved 
2 tbsp chopped fresh parsley 
2 tbsp extra virgin olive oil seasoning, 

1. Cut aubergine into 2.5cm cubes. Heat 4 tablespoons of olive oil in a large frying pan and cook the aubergine cubes for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches. Drain on kitchen paper and sprinkle with the salt. 

2. Place the aubergine cubes in a large serving bowl, toss with the remaining ingredients and season with black pepper. Serve with some warm, crusty whole grain bread. Best served at room temperature. 

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