Sicilian Eggplant Caponata

Ingredients

• •3 eggplants
• •2 celery stalks
• •1 onion
• •3 tomatoes
• •10 green olives
• •2 tbsp capers
• •2 tbsp grape vinegar
• •1 tbsp sugar
• •5 tbsp olive oil
• •Basil, salt

Steps

1. 1Dice the eggplants, salt them and squeeze out the liquid after 20 minutes.
2. 2Fry the eggplant in olive oil until golden and set aside.
3. 3In the same pan soften the onion and celery.
4. 4Add the tomatoes, olives and capers and cook 10 minutes.
5. 5Stir in the vinegar and sugar, cook 5 more minutes and return the eggplant.
6. 6Fold in the basil and serve warm or cold.

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