Put the diced aubergines into a colander, sprinkle
with salt and leave to drain for 15-20 minutes to exude their bitter
juices. Rinse under running cold water to remove any salt and pat
dry with kitchen paper.
Heat the oil in a saucepan, add the onion and saute until soft and
golden. Add the celery and cook for 2-3 minutes. Add the aubergine
and cook gently for 3 minutes, stirring occasionally. Add the passata
and cook gently until it has been absorbed. Spoon in the wine vinegar
and cook for 1 minute. Add the peppers, anchovies, capers, olives
and pine nuts, if liked, and cook for a further 3 minutes.
Transfer the mixture to an ovenproof dish and bake, covered, in a
preheated oven at 180° C (350° F) Gas Mark 4 for about 1 hour.
Serve lukewarm or cold sprinkled with chopped parsley.
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