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DIRECTIONS
1. Cut eggplants into pieces about 2,5 cm (1 inch) long, put them in a large colander and sprinkle with coarse salt. Allow to stand for at least two hours under a weight to remove their bitter liquid. To aid the removal of the liquid, try putting the colander in a slightly inclined position. After two hours, remove salt from the eggplant with a kitchen brush and dry by patting them with paper towels. Fry in hot oil olive. Set aside
2. In a pan with high sides, sauté onions, celery, peppers, capers, olives and pine nuts in olive oil for about 7-8 min. Add tomatoes. Cook for about 10 minutes over low heat until celery is tender.
3. Add eggplants, basil leaves and sugar dissolved in vinegar. Mix well and cook over medium-low heat for about 5-6 minutes. Season with salt and pepper.
4. Let set for a few hours serve at room temperature.
By Paola Lovisetti Scamihorn
Note: The caponata can be stored in the refrigerator for several days in a glass or ceramic container closed with a lid. Before consuming, leave it at room temperature.