4 medium aubergines, chopped into 2cm/1in cubes
2 celery sticks, chopped
1 onion, chopped
handful flatleaf parsley, chopped
3 tbsp capers, drained and chopped
400g tin chopped tomatoes
100g/3½oz green olives
salt and freshly ground black pepper
3-4 tbsp extra virgin olive oil, plus extra for drizzling
extra virgin olive oil, for drizzling
2 tbsp red wine vinegar
1½ tbsp sugar, or to taste