1: Heat the oven to gas mark 6/200 celcius

2: Cut the aubergines into 2cm cubes, toss them in some salt and leave to drain for 30 minutes and then rinse

3: Toss the aubergines in a little olive oil and roast for 20 minutes or until soft

4: Peel and dice the onions and finely slice the celery and cook them in 1 teaspoon of olive oil for 10 minutes in a large pan over a medium heat

5: Dice the tomatoes and add to the celery and onions. Cook for 20 minutes

6: Add the vinegar, tomato puree, honey and salt and pepper to taste, then add the roasted aubergines

7: Cook for another 10 minutes, If the mix looks a little dry add a bit of water

8: Finely chop or pulse the olives in a food processor and add to the aubergine mix

9: Cook for a further 10 minutes

10: Serve garnished with some fresh basil