Ingredients
• 4 tablespoons olive oil
• 4 small aubergines, cubed
• 600 grams Salmon fillets, skinned and cubed
• 2 small red onions, finely chopped
• 4 celery sticks, chopped
• 450 grams canned tomatoes, chopped
• 50 grams black olives, pitted
• 2 tablespoons capers, rinsed and halved
• 2 tablespoons red wine vinegar
• 2 tablespoons light brown sugar
• 40 grams parsley, finely chopped
• Salt and pepper to taste tablespoons light brown sugar
• 40 grams parsley, finely chopped
• Salt and pepper to taste
• 1 orange
• 1 lemon
• 75 grams fresh cranberries
• 5 grams grated root ginger
• 1 fresh thyme spring
• 5 grams Dijon mustard
• 60 grams raspberry jam
• 150 ml apple juice
• 30 ml sunflower oil
• 1 kilogram minced meat
• 20 grams parsley, finely chopped
• 1 large onion, finely chopped
• 2 shallots or small onions, finely chopped

Method
• In a pan over medium heat, heat 2 tablespoons of the olive oil and brown the aubergines. Remove and set
   aside.
• In the same pan, add the salmon cubes for 5 - 6 minutes until just cooked. Remove and set aside.
• In the same pan, add the olives, the chopped onions and the celery and cook through for about 5 minutes.
   Add the tomatos and season with salt and pepper.
• Simmer for about 10 – 15 minutes until the sauce thickens.
• Add the aubergine, capers, vinegar and sugar and cook through for about 5 – 7 minutes until the aubergine
   is tender.
• Stir in the salmon and leave to cook for 10 minutes until cooked.
• Serve warm with a sprinkle of parsley and drizzle olive oil.