Main:

• 1 Large Eggplant cut into small cubes
• 2 2 Red Bell Peppers, sliced and cut into 1½ inch lengths
• 1 Onion, roughly chopped
• 2 Cloves Garlic, crushed
• 1 Stick Celery, sliced
• Handful of Kalamata Olives, sliced
• 2 Tbsp Capers, rinsed and drained
• 800g/1.8lb Whole Peeled Tomatoes
• 1 Tbsp Tomato Paste
• 2 Tbsp Red Wine Vinegar
• 1 Tbsp Sugar
• ¼ Cup Olive Oil
• Salt & Pepper
• 2 Tbsp Chopped Fresh Parsley

Garnish:

• Whole Kalamata Olives
• Chopped Fresh Parsley