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The Sicilian caponata

Difficulty Low – Ready in 70 min.
Serves 4
For the sauce: One onion | 1,5 kg of San Marzano tomatoes | Salt | Fresh basil | Extra virgin olive oil
For the caponata: 4 long black aubergines | 3 red onions | A stalk of celery | 200 g of green olives with stone | 100 g of salted capers | 1 glass of white wine vinegar | A teaspoon of sugar | Extra virgin olive oil | Peanut oil for frying | salt

1. Prepare the sauce by cooking the tomatoes in pieces with the chopped onion, oil and salt. Let’s pass them to the vegetable mill and perfume with basil.

2. Cut the aubergines into cubes and leave them in salt for 15 minutes. Rinse them, dry them and fry them in seed oil. Drain them and lay them on paper towels.

3. We make the onions into small pieces and cook them for 20 minutes in a saucepan with a pinch of salt and extra virgin olive oil. They should not fry, but wilt gently.

4. Blanch the celery into small pieces in a very little water with a pinch of salt, then, without draining it, add it to the onions. We rinse the capers and blanch the green olives for a few seconds. In a small bowl, mix the sugar and vinegar to create a sweet and sour sauce.

5. Gently mix eggplant and sauce in a large bowl, then combine the remaining ingredients. We stir again, always gently, so as not to undo the aubergines. We decorate with basil leaves.

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