olive oil
• 2 nice large purple aubergines, cut into large chunks
• 1 heaped teaspoon dried oregano
• sea salt and freshly ground black pepper
• 1 small red onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• a small bunch of fresh flat-leaf parsley, leaves picked and stalks finely chopped
• 2 tablespoons salted capers, rinsed, soaked and drained
• a handful of green olives, stones removed
• 2–3 tablespoons best-quality herb vinegar
• 5 large ripe tomatoes, roughly chopped
optional: 2 tablespoons slivered almonds, lightly toasted