Heat the olive oil in a large deep sided pan with a lid and fry the aubergine for 5 minutes. If the pan gets dry, add a little hot water. Once the aubergine is browned, stir in the peppers, onion and celery and cook for a further 5 minutes. Add the remaining ingredients and bring to the boil. Turn the heat down, cover and simmer for 20-25 minutes. If the mixture gets too dry, add more water. Caponata is best served at room temperature with some additional flat leaf parsley to garnish.
Suitable for vegetarians.
Serve with poultry or simply on its own as an antipasti. Caponata is also delicious served on toasted bread or stirred into pasta.