Eggplant caponata

 

Cut the eggplant into cubes and put them in water.
Cut onions toss in a pan with 4 tablespoons of extra virgin olive oil. When onions are stewed, add the capers, pine nuts and olives pitted. Add the red pepper (optional).
Cook for a few minutes over medium heat, then add the diced tomatoes.
Meanwhile, clean the celery, cut into pieces and blanch for a few minutes, then dry it and burn it in a pan with a tablespoon of oil.
Dry the eggplant and fry. Add them to the onions and stir. Add, still on fire, celery and stir.
Dissolve sugar in vinegar and add it to the caponata. Mix well and cook for a few minutes. Allow to cool, leaving to brew.

 

VIOLET EGGPLANT n. 1
ONION n. 3
CELERY stems 3
TOMATOES gr. 300
CAPERS tablespoon 1
OLIVES gr. 100
PINE NUTS tablespoon 1
VINEGAR gr. 50
SUGAR gr. 30