1. 1

   Step 1

   Peel and finely slice 250 g of white onions. Slice 400 g of celery into rounds.

2. 2

   Step 2

   Pit 200 g of green olives and cut them in half.

3. 3

   Step 3

   Cut 1 kg of eggplant and 200 g of vine tomatoes into cubes of about 2.5 cm.

4. 4

   Step 4

   Toast 50 g of pine nuts in a hot pan for a few minutes until golden.

   Timer 5 min
5. 5

   Step 5

   Heat plenty of extra virgin olive oil in a deep pan and fry the eggplant in small batches.

6. 6

   Step 6

   Drain the golden eggplant on paper towels to remove excess oil.

7. 7

   Step 7

   In a large pan, sauté the onions with a drizzle of oil. Add the celery and brown well.

8. 8

   Step 8

   Add 50 g of capers, the olives, the toasted pine nuts, and the tomatoes.

9. 9

   Step 9

   Cover and cook over low heat for 15-20 minutes.

   Timer 20 min
10. 10

    Step 10

    Prepare the sauce by mixing 60 g of white wine vinegar, 40 g of tomato paste, and 60 g of sugar.

11. 11

    Step 11

    Season the vegetables with salt, pour the sweet and sour sauce into the pan, and turn up the heat until the vinegar evaporates.

12. 12

    Step 12

    Turn off the heat, add the fried eggplant and plenty of fresh basil.

13. 13

    Step 13

    Mix everything well, transfer to a serving dish, and let cool in the refrigerator before serving.

Space/arrow keys: next or previous step