Heat up a large frying pan on a medium heat. Once hot add 3/4 of the oil. To the pan add your capsicums, celery and onion. Add a teaspoon of salt. Sauté for 10 minutes but don’t let it brown. You want them soft but not crispy or golden. Remove from the pan.

Add the rest of the oil to your pan and add your eggplant. Cook on medium for around 10 minutes, you want the pieces to be golden but soft.

Next add the garlic and return the capsicum mixture from step 1 to your pan. Add the diced tomatoes to your pan and stir thoroughly. Cook for a further 10 minutes until tomatoes have broken down and softened.

Next, add the olives, capers, vinegar and sugar and stir. Add seasoning to taste. Change the heat to low and let simmer for a further 10 minutes.

Remove from heat and stir through the chopped parsley then serve.