2 tablespoons Organic Olive Oil, Extra Virgin Cold-Pressed

1 onion, roughly chopped

2 red capsicums, cubed

1 stick celery, sliced

1 eggplant, cubed

1 can Organic Tomatoes, Chopped with Basil

1 tablespoon Organic Demerara Brown Sugar

2 tablespoons Organic Vinegar, White Wine

2 tablespoons pine nuts

2 tablespoons Organic Raisins

1 tablespoon Organic Mediterranean Capers

2 tablespoons Organic Kalamata Olives, Whole With Pits

Natural Sea Salt (to taste)

Heat oil in a large pan, then add onion, capsicum and celery. Cook over medium heat for 5 minutes.

Add the eggplant and cook for a further 5 minutes, stirring occasionally.

Add the tomatoes, sugar and vinegar. Cook for another 2 minutes.

Add all remaining ingredients and stir to combine. Simmer for a few more minutes, until most of the liquid has evaporated.