Aubergine pancakes | Worcestershire County Council

Ingredients

• 75g plain flour
• 2 tsp dried oregano
• 100ml milk
• 2 tbsp olive oil
• 1 egg
• 1 onion, roughly chopped
• 1 garlic clove, crushed
• 1 aubergine, trimmed and cut into small chunks
• 2 celery sticks, chopped
• 2 tbsp red wine vinegar
• 1 tbsp capers, drained and rinsed
• 230g pack vine-ripened tomatoes, roughly chopped
• handful fresh basil leaves, to serve