Cut the aubergines and tomatoes into large chunks and finely chop the red onion, garlic, and parsley.

Pour a few lugs of olive oil into a large pan and heat. Add the aubergine chunks and oregano first, seasoned with a little salt, and toss so that the aubergine is well coated in oil. Cook on a high heat for c.5 minutes.

When the aubergines appear golden and soft, add the onion, garlic, and some of the parsley, and continue cooking for another few minutes. Add more oil if necessary.

Throw in the capers and olives and drizzle over the herb or white wine vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for c.15 mins or until tender.

Taste before serving and season if appropriate with more salt, pepper, and a little vinegar. Drizzle with some good olive oil and serve with (optional) toasted almond slivers and some extra chopped parsley.