675g |
aubergines |
2 tablespoons |
olive oil, plus more for frying |
1 |
small onion, finely chopped |
1 |
celery stalk, cut into small dice |
1 |
small carrot, cut into very small dice |
225g |
ripe plum tomatoes, peeled, deseeded and chopped |
75g |
green olives, pitted and sliced |
3 tablespoons |
salted capers, well rinsed |
2 tablespoons |
torn basil leaves |
3 tablespoons |
red wine vinegar, or to taste |
1 tablespoon |
sugar |
|
salt |
|
freshly ground black pepper |
1 |
hard-boiled egg, sliced |