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Heat 1 tbsp of the oil in a medium non-stick pan and brown the aubergine over a moderate heat for 10 minutes. Remove and set aside.
Add the salmon cubes for 3-4 minutes until just cooked through. Remove from the pan.
Add the remaining oil to the pan, the chopped onion and celery and cook for 5 minutes. Add the tomatoes, some seasoning and the olives. Simmer for 10 minutes until you have a thick sauce. Add the aubergine, capers, vinegar and sugar and cook for 5 minutes until the aubergine is tender.
Stir in the salmon and leave to stand for 10 minutes. Spoon into bowls, scatter with the chopped parsley and drizzle with a little olive oil.
Serve warm or cold with crusty bread and steamed green beans.
Heat 1 tbsp of the oil in a medium non-stick pan and brown the aubergine over a moderate heat for 10 minutes. Remove and set aside.
Add the salmon cubes for 3-4 minutes until just cooked through. Remove from the pan.
Add the remaining oil to the pan, the chopped onion and celery and cook for 5 minutes. Add the tomatoes, some seasoning and the olives. Simmer for 10 minutes until you have a thick sauce. Add the aubergine, capers, vinegar and sugar and cook for 5 minutes until the aubergine is tender.
Stir in the salmon and leave to stand for 10 minutes. Spoon into bowls, scatter with the chopped parsley and drizzle with a little olive oil.
Serve warm or cold with crusty bread and steamed green beans.
45-45 minutes
Serves 4
