Caponata Di Melanzane

Ingredients (serves 4):

• Eggplants: 600 g
• Celery: 100 g
• Onion: 1 large
• Peeled tomatoes: 300 g
• Green olives: 100 g (pitted)
• Salted capers: 30 g
• Pine nuts: 30 g (optional)
• Raisins: 30 g (optional)
• White wine vinegar: 2 tablespoons
• Sugar: 1 tablespoon
• Extra virgin olive oil: as needed
• Salt: to taste
• Pepper: to taste
• Fresh basil: a few leaves
  
  Methods:

1. Prepare the eggplants:

• Wash the eggplants, cut them into cubes, and place them in a colander. Sprinkle with coarse salt and let them drain for about 30-60 minutes to remove any bitterness.
• Rinse the eggplants and pat them dry with kitchen paper.

2. Fry the eggplants:

• Heat a generous amount of olive oil in a large frying pan and fry the eggplant cubes until golden brown.
• Drain them on paper towels and set aside.

3. Prepare the base:

• In a large saucepan, saute the finely chopped onion with a drizzle of olive oil.
• Add the celery, cut into small pieces, and cook for a few minutes.
• Stir in the peeled tomatoes, crushing them with a fork, and let simmer over low heat for 10-15 minutes.

4. Add the main ingredients:

• Add the sliced olives, rinsed capers (to remove excess salt), pine nuts, and soaked and drained raisins. Mix well.

5. Create the sweet-and-sour flavor:

• Dissolve the sugar in the vinegar and pour it into the mixture. Let it cook for a few minutes until the flavors combine.

6. Combine with the eggplants:

• Add the fried eggplants to the saucepan and gently stir to incorporate all the flavors. Adjust seasoning with salt and pepper, if needed.

7. Finish and serve:

• Turn off the heat and garnish with a few fresh basil leaves. Your caponata is ready!