Caponata jamie oliver style

Cut the eggplants into large pieces. Chop the onion and finely slice the garlic.

Heat the oil in a large frying pan and cook the eggplants over high heat with a pinch of salt until golden brown and slightly soft.

Add the onion, garlic and chopped parsley stems and cook for a few minutes while stirring to prevent sticking.

Add the capers, olives and vinegar. When the vinegar has evaporated, add the tomatoes and cook for 15 minutes or until tender.

Taste the dish when it is ready and correct the salt and vinegar if necessary. Add the chopped parsley leaves (I didn't have parsley this time but it gives it a great touch) and the whole or chopped almonds. And eat!