1 large eggplant
4 tablespoons olive oil
1 juice of a lemon-grated zest
2 tablespoons capers-rinsed
12 green olives-pitted
2 tablespoons fresh flat-leaf parsley-chopped
ground black pepper
Cut the eggplant into 1-inch cubes. Heat the olive oil in a large frying pan and cook the eggplant cubes over medium heat for about 10 minutes, tossing regularly, until golden and softened. You may need to do this in two batches. Drain on paper towels and sprinkle with a little salt.
Place the eggplant cubes in a large serving bowl. Toss with the lemon zest and juice, capers, olives and chopped parsley, and season well salt and pepper. Serve at room temperature.