Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     eggplants -- chopped
                        salt & freshly ground black pepper
  1                     onion -- chopped
  1                     red or yellow pepper -- de-seeded and sliced
  2             Sticks  celery -- sliced
  4                Oz.  mushrooms -- sliced
  2             Cloves  garlic -- finely chopped
  1                Tsp  capers
  1                Can  chopped tomatoes
  8                     green olives
  2               Tbsp  chopped fresh oregano
  1                Tsp  sugar
  1                 Oz  unsalted peanuts

Preparation:

Place eggplants in a colander. Sprinkle with salt and leave for 20 mins. Rinse well and pat dry. Mix together onion, red pepper, celery, mushrooms, garlic end eggplants and dry-fry until soft. add capers, tomatoes, olives, oregano; season. Cook for 10 more mins, then stir in sugar and peanuts. Serve with brown rice and sweetcorn.

Nutritional Information:

143 Calories (kcal); 5g Total Fat; (28% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 112mg Sodium