Jewish caponata

Method

1. Trim the ends off the aubergines, then cut into 1cm dice and sprinkle with salt. Place in a colander set over a bowl and leave for 1 hour to drain off any bitter juices. Rinse off the salt and pat dry, then fry in hot olive oil until golden. Drain on paper towels.
2. Heat the 2 tablespoons olive oil in a large frying pan and cook the onion, celery and carrot over a moderate heat until soft. Add the tomatoes and continue to cook until the sauce has thickened. Stir in the fried aubergines, olives and capers and simmer for 5 minutes. Add the basil, vinegar and sugar and stir well, then season with salt and pepper and simmer for a further 5 minutes to blend the flavours. Transfer to a serving dish and garnish with sliced hard-boiled egg. Serve at room temperature.