What you'll need

• Serves 4

• 900 grams medium-sized eggplants
• Salt to taste
• 2 large, brown onions, thinly sliced
• 1/3 cup olive oil
• 450 grams ripe tomatoes cut into strips
• 2 tablespoons capers, drained
• 2 or 3 celery stalks, chopped
• 170 grams olives
• 1/3 cup lemon juice

The easy bit

1. Per serve
   Energy - 1050Kj
   Protein - 7 grams
   Carbs - 10 grams
   Fats - 15 grams
   Fibre - 8 grams

2. Wash the eggplants, cut them into small pieces, put them into a large strainer and sprinkle with salt. Allow to drain for 10 minutes and rinse.
3. Meanwhile, combine the onions with one-third of the olive oil in a wide, shallow pan. Cook until golden.
4. Add the tomatoes, capers, celery, aubergine and olives. Mix well and cook for 15 minutes.
5. Sprinkle the lemon juice and return to a low heat. Cook until the vegetables are very tender.
6. Serve either warm or cold as a salsa. Also great with a green side salad.