Ingredients
1 kg aubergine
200 g black olives, pitted
500 g red tomatoes
400 g celery stalks
50 g desalted capers
60 g pine nuts
2 white onions
50 g sugar
50 g white vinegar
handful of coarse salt
300 g extra virgin olive oil
Preparation
- Cut the aubergine into cubes, sprinkle with coarse salt and let sit for at least an hour in a colander.
- Cut the celery into small cubes and leave to soften for 5 minutes in a pot of boiling salted water. Drain and dry.
- Chop the onions finely and leave to brown over low heat in a pan with a little oil. Add the capers, olives and pine nuts and cook for 10 minutes on high heat.
- Cut the tomatoes into cubes and add to the other ingredients, letting them cook for about twenty minutes.
- Fry the celery apart with a little extra virgin olive oil.
- Drain the aubergine and fry in plenty of hot oil. Drain and also add to the pan.
- Add the celery and cook all over medium heat for 3-4 minutes. Simmer with the vinegar and sugar. Serve the caponata hot or cold.