Caponata

What you’ll need

Ingredients

• 1¾ lb eggplant, cut into 1⅛ inches cubes (about 2–3 medium eggplants)
• 3 celery stalks, sliced
• 1 large onion, sliced
• 14 oz peeled tomatoes, crushed (about 3–4 medium tomatoes)
• 2⅞ oz green olives, pitted
• 1⅓ oz capers, rinsed
• ¼ cup red wine vinegar
• 2 tbsp sugar
• Olive oil, for frying Extra Virgin Olive Oil →
• Basil and sea salt

At the stove

Instructions

1. 1

   Salt the eggplant for 30 minutes, then pat dry.

2. 2

   Fry it in batches in hot oil until browned and tender. Drain on paper.

3. 3

   In 3 tbsp oil, soften the onion and celery for 10 minutes, then add the tomatoes, olives and capers and cook 10 minutes more.

4. 4

   Stir the vinegar and sugar together and pour them in. Cook for 5 minutes so the sharpness settles.

5. 5

   Return the eggplant, turn everything gently, and cook 5 minutes.

6. 6

   Cool to room temperature and finish with basil. It is better after a few hours.