Ingredients:
-8 long eggplants -400 gr. of sauce of tomato -250 gr. of white olives in
pickling brine –1 stem of celery -150 gr. of salting capers -2 onions -a lot
of basil -40 gr. of sugar -a lot of vinegar -salt
and oil of best-quality.
Directions:
Cut
the eggplants to dices without to eliminate the peel and let stand in salt-water
for an hour. Drain, dry and fry it in a pot with abundant oil. Dice the celery
and boil in salt-water. Place the olives stoneless for ten minutes in warm
water. In the meantime cook the sauce with 400 gr. of mature tomatoes, two small
onions and basil. Brown in a pot with oil, the olives, the capers and the celery.
Then add the tomato sauce and flavour with the vinegar and the sugar. Toss with
the fried eggplants. Cool. Serve the “Caponata” in a serving platters.