This recipe is known as caponata in Sicily, where it comes from. Sometimes it is made with raisins and pine nuts too, so feel free to experiment with those - try toasting the pine nuts and scattering them over at the end of cooking so they retain their crispness.
Pour 2 tbs of olive oil into a large pan over a medium heat. Add the chopped aubergine, season with a little salt and stir around so the aubergines are evenly coated with oil. Cook on a high heat for around 5 minutes - making sure the aubergine doesn't stick. When the pieces are golden, add the onion, garlic, oregano and most of the parsley (keep back enough to sprinkle over at the end). Continue cooking for a couple of minutes. Add a little more oil if you think it needs it. Add the capers olives and vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 10 minutes. Season to taste before serving. Drizzle with a little more oil, pine nuts if you have them and the rest of the parsley before serving.
3-4 tbs olive oil
2 aubergines cut into large chunks
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tsp dried oregano
small bunch parsley, chopped
2 tbs capers, rinsed, soaked and drained
handful of green olives, stones removed
2-3 tbs red wine vinegar
1 tin chopped tomatoes
handful of pine nuts, toasted (optional)