Caponata

Steps

1. 1

   Wash and dice the eggplants, sprinkle with salt and let drain in a colander for 1 hour. Rinse with cold water and pat dry with a clean towel.

2. 2

   Meanwhile, wash and de-string the celery, then cut the stalks into small crosswise pieces. Plunge into salted boiling water and cook for 8 minutes, then drain.

3. 3

   Wash the bell peppers and dice them. Peel and chop the onions.

4. 4

   Heat 2 tbsp of olive oil in a sauté pan and cook the eggplants and peppers for 15 minutes. Salt and pepper.

5. 5

   Meanwhile, heat the rest of the oil in another pan and sauté the onions for 5 minutes. Add the celery and cook for another 5 minutes, stirring regularly. Add the crushed tomatoes and the tomato paste. Salt, pepper, and simmer covered on low heat for 15 minutes.

6. 6

   Pour the contents of the second pan into the sauté pan, stir, and bring to a gentle simmer.

7. 7

   Add the vinegar, sugar, olives and pine nuts, then continue cooking for 20 more minutes.

8. 8

   Serve hot or cold.