Wash and clean the bell pepper, eggplant, celery stalk and tomato. Then chop them all up into small chunks. Pour a little bit of olive oil in a large non-stick pan and add the bay leaves and garlic paste.

Place the pan over medium heat and then stir fry the garlic for a minute and then add the chopped eggplant.

Cook for a couple of minutes and add the chopped celery.

Stir well and cook for 4 minutes. Then add the chopped bell pepper and tomato.

Stir well again and cook for 2 minutes. Pour in the canned chopped tomatoes and a little splash of water.

Then bring the vegetables to a boil and then simmer them under a lid for 10 minutes until soft. Stir regularly. Pour in the red wine vinegar.

Now stir in the salted capers and the chopped black olives (if using).

Stir well and then check the seasoning. Add extra pepper or salt to taste if necessary. Take the pan off the heat and let the vegetables cool down at room temperature. Serve cold.