Firstly, set a large saucepan on medium heat and add 2 tbsp olive oil.
Chop up the aubergine into medium sized chunks (roughly 4cm) and add to the pan to cook for 10 minutes or so until they begin to soften and are turning golden brown.
Next, add the onion, garlic and parsley stalks and dried herbs. Continue cooking for another couple of minutes. Feel free to add a little more oil to the pan if you feel it’s getting too dry.
Throw in the drained capers and the olives and drizzle over the balsamic vinegar, cook down for a couple of minutes to allow the vinegar to cook off.
Then add the chopped tomatoes and simmer for around 15 minutes until the liquid has reduced a little.
Taste before serving and season if you need to with salt, black pepper and a little more vinegar. Drizzle with some good olive oil and serve sprinkled with the chopped parsley leaves.
I also like to finish with some roughly chopped toasted almonds.