Sicilian Caponata - cooking recipe

Ingredients

1 large celery rib
1 large Spanish onion (Purple Skin)
1 medium eggplant
2 garlic cloves
200 g green olives, pitted and halved
180 g pine nuts, toasted
1 (400 g) can peeled tomatoes
1/2 bunch fresh sweet basil
2 tablespoons white sugar
100 ml red wine vinegar
6 tablespoons extra virgin olive oil
frying oil

Preparation

Drain tomatoes into a colander squeeze out juice with your hands and leave to drain. Cut onion and celery into a large dice (about 1/2cm) and slice garlic finely (use a mandoline if required). Saute gently in about 4 Tablespoons of olive oil in a covered pot for about 10 minutes. Meanwhile cut the egg plant into a large dice (about 1cm). Deep fry egg plant in batches until golden and set aside to cool. It's vital to get it golden brown. Mix together sauteed onion mixture, tomato pulp, fried eggplant and everything else with about 2 more tablespoons of olive oil. Mix in ripped basil leaves before serving. Best eaten at room temperature or slightly warm but do not boil or oils will separate.