Caponata

Method

1. 1

   Put the eggplant cubes in a colander, sprinkle with coarse salt and leave for at least 1 hour. Drain and dry the cubes thoroughly.

   Start 60 min timer
2. 2

   Bring a saucepan of lightly salted water to a boil. Add the diced celery and cook for 5 minutes, then drain and dry on a clean towel.

   Start 5 min timer
3. 3

   Heat 20 g of the extra virgin olive oil in a wide pan. Add the chopped onions and cook until softened. Add the capers, green olives and pine nuts, then cook over medium heat for 10 minutes.

   Start 10 min timer
4. 4

   Stir the diced tomatoes into the onion mixture. Cook for at least 20 minutes, stirring as needed, until the tomatoes soften and the mixture comes together.

   Start 20 min timer
5. 5

   Heat the remaining 20 g of extra virgin olive oil in a separate pan and sauté the drained celery.

6. 6

   Heat the sunflower oil in a frying pan. Fry the dried eggplant in batches until tender and golden, then drain. Add the eggplant and celery to the onion mixture and stir over medium heat for 3–4 minutes. Add the vinegar and sugar and let the sharp aroma of the vinegar subside. Turn off the heat and finish with the basil leaves.

   Start 3 min timer