Sicilian caponata (Caponata, region Sicily)

Ingredients (4 servings)

4 aubergines (eggplants)

4 ripe and firm tomatoes

100 g of black de-stoned olives

50 g of salted capers

1 onion

1/2 stalk of celery

1 clove of garlic

apple cider vinegar

extra virgin olive oil

salt

Clean the aubergines, dice them and sprinkle with some salt. Let them rest in a colander for about two hours until they release the bitter liquid.

Meanwhile finely chop the onion and crush the garlic. Cut a light cross on the tomatoes and dip them in boiling water, so that you can peel them easily, remove the seeds and dice them.

Coarsely chop the olives, wash and chop the celery.

Heat a bit of oil in a pan, add the capers well washed and add all the ingredients a part from the aubergines. Cook on a medium fire until you get a thick sauce.

Press the aubergines to release all the bitter liquid and wash them, season with salt, add them to the sauce and cook for at least 15 minutes and taste. Continue to cook if the aubergine is still too hard. If needed, add salt and a drop of vinegar.

Decorate with fresh basil leaves and serve preferably at room temperature.