Cut the eggplant into large chunks. Peel and finely chop the onion, then peel and finely slice the garlic. Pick and chop the parsley leaves and finely chop the stalks.
Rinse, soak and drain the capers and remove the olive stones. Roughly chop the tomatoes.
In a large hot pan, pour in a couple lugs of hot stock, add your eggplant, oregano and season with salt and pepper. Cook on a high heat for about 4-5 minutes.
When the eggplant is nice and golden, add the onion, garlic and parsley stalks and continue cooking for another couple of minutes. Add more stock if needed.
Throw in the capers, olives and a drizzle of the herb vinegar. When all the vinegar has evaporated, add the tomatoes and simmer for around 15 minutes or until tender.
Taste before serving and season if you need to. Drizzle with more herb vinegar or flaxseed oil.
