Alora, I am bad at measurements though. So I use one aubergine, one onion, six big tomatoes, green olives, 2 little garlics, the same amount of olive oil and balsamic, capers, half a tablespoon each of oregano and basil, and you can use green peppers or celery too. I put sugar and salt and pepper in mine but some people do it differently, so you need to experiment. I fry the aubergine first, add the onion and peppers, then sugar, tomatoes, vinegar, then everything else. Now my mum cooks it really slow with the lid on for hours, but I think you can do it much quicker with the lid off, it will take about an hour altogether, 20 mins for frying the aubergine, then you leave it to dry a bit, 10 mins, five for the onion and peppers, another 10 for everything else, throw in the basil and oregano last and you'll know when it's ready.
Snort at baffi growing, but I'm getting to 'a certain age' and it's not funny...