Eggplant Caponata

Method

1. Cut the eggplants into 2 cm cubes. Place in a colander, salt them, cover with a plate and weigh down to drain bitterness.
2. Score the tomatoes with a cross, blanch them, peel, remove seeds, and dice.
3. Clean the celery by removing strings with a peeler, then dice. Blanch in salted water.
4. Slice the onion thinly.
5. In a pan, heat olive oil and gently sauté the onion and celery.
6. Add the diced tomatoes and cook.
7. Add pine nuts, raisins, green olives, and capers.
8. Add the sugar (40 g) and vinegar, stir, and bring to a boil.
9. Fry the eggplants in extra virgin olive oil until golden. Drain on paper towels.
10. Add the fried eggplants to the sauce, mix, and cook for 5 minutes.
11. Add fresh basil, then turn off the heat.
12. Let the caponata rest for at least 3-5 hours, preferably overnight, before serving.