Caponata

Directions

• Start cutting the eggplants into little cubes – don’t peel them!
• Cut in small pieces the celery.
• Put the tomatoes (better if sweet and mature, so be sure to choose some good, fresh tomatoes!) in boiling water for 10 min. When ready, let them cool down a bit then peel them and remove all the little seeds. Chop them into small pieces.
• Remove the pit from inside the olives and chop them in half.
• Put 2tbsp of olive oil in a pan and start putting the tomatoes and 1 table spoon of Tomatoes Puree – Cook for 10 min, medium temperature without any lid.
• Add a pinch of salt and pepper, then the celery, olives and the capers.
• Melt the sugar in a cup of vinegar, pour it into the pan and mix carefully. Cook for 10 minutes, until the sauce is thick enough.
• Start frying the eggplant using enough olive oil to cover them (I suggest to use a sauce pan to do that!). Cook them until the color is gold – remove the oil (Be careful!) and dry them with some kitchen paper, we don’t want them to be too oily. Pour them into the sauce and stir for few minutes.
• Let it rest a bit – Caponata is best served if at room temperature, not hot!