aubergines/eggplant sour-sweet salad (la caponata di melanzane)

Caponata is a spectacular Sicilian dish, made best 1 to 2 days in advance to give the flavours time to mellow. Use round purple eggplant, if possible, rather than the elongated dark ones.

ingredients for 6:

• 4 aubergines/eggplant
• 3 celery stalks
• 2 red onions
• 2 garlic cloves
• 5 red ripe tomatoes
• 150 g black olives
• 1 tbsp capers
• 1 tsp sugar
• 2 tbsp vinegar
• 2 tbsp pine nuts
• 2 tbsp raisins
• 1 cup olive oil
• salt and pepper
• fresh basil leaves

view the video tutorial

cooking directions:

Cut the eggplants in cubes and sauté in olive oil with sliced garlic, salt and pepper; put aside. Separately sauté the finely sliced onions in olive oil, salt and pepper; put aside.