Caponata

Serves: 6

Ingredients:

• 4 aubergines
• 200 diced olives
• 50 g capers
• 2 large stalks celery
• 2 ladle tomato salsa
• 2 large cut into thin slices red onions
• 2 wine glass wine vinegar
• 21 tablespoon sugar
• A few leaves basil
• Olive oil

Preparation:

Dice the aubergines and leave in a bowl of salted water for around two hours. Wash the celery and blanch in boiled water for five minutes. Make the tomato salsa if there is none to hand by skinning and de seeding mature tomatoes, then cut into small pieces, cook while stirring with a wooded spoon until it becomes a thick sauce. Put the capers in a bowl of hot water to remove the salt then rinse off after a few minutes. Put a little oil in a large pan with the slices onion together with the capers and the diced olives. Add the salsa. Drain the aubergines, squeeze the water out and dry them off thoroughly in some kitchen paper before frying in another pan in some oil. Fry the thinly diced celery in the same pan then transfer the aubergine and celery to the pan with the salsa; mix well and let the flavours infuse on a low heat for five minutes. Sprinkle with sugar, pour over the vinegar and after a couple of minutes switch off the heat and cover. Caponata is best served cold in a terracotta dish garnished with basil.