INGREDIENTS
1/2
A bunch fresh flat-leaf parsley (15g), fresh
2
Aubergines, large
2 cloves
Garlic
1
heaped tsp Oregano, dried
1
Red onion, small
5
Tomatoes, large ripe
2 tbsp
Capers, salted
1 handful
Green olives
2 tbsp
Herb vinegar, best-quality
1
Olive oil
2 tbsp
Almonds