You will need:
1-2 tbsp coconut oil
1 large aubergines chopped into medium sized cubes
1 large onion, chopped finely
2 cloves garlic, chopped finely
2 sticks celery, chopped finely
1 can of tomatoes, with the juice drained out
1 tsp oregano
6 tbsps red wine vinegar
10 olives, chopped finely
2 tbsps capers
2 tbsps chopped parsley stalks
6 leaves fresh basil
Heat half of the coconut oil in a pan and add the aubergine and oregano, cooking for 5-10 minutes until the aubergine is soft and lightly browned on the outside. Remove the aubergine from the pan, add the rest of the oil and add the onion, garlic and celery, placing the lid on the pot and allowing them to soften for 5 minutes.
Return the aubergine to the pan and add the drained tomatoes, the vinegar and the parsley stalks and cook for about 20 minutes, until the aubergine has gone soft and slightly melted into the sauce. Add the olives, capers and fresh basil and stir until it has all combined well, then serve sprinkled with pine nuts and fresh parsley and enjoy!