Sicilian Caponata - cooking recipe

Ingredients

750 g aubergines, ends cut off and cut into cubes
75 g raisins
1 small onion, finely diced
4 sticks celery, finely sliced
400 g tomatoes, chopped
1 None red pepper, deseeded and finely chopped
1 bunch basil, leaves plucked from stems and finely chopped
8 tbsp olive oil
100 g small black olives
2 x 30 g jars capers
50 g pine nuts
100 ml white wine vinegar
1 tsp sugar
250 ml instant vegetable stock
None None paprika
None None chilli pepper
None None kitchen paper

Preparation

Place the eggplant in a large colander, sprinkle with salt and set aside about 1 hour. Rinse the eggplant in cold water and pat dry with paper towels.
In a large pan, heat the olive oil over medium heat. Add the eggplant and cook, stirring, for about 5 mins, then remove from the pot. Add the celery, saute for about 2 mins, then remove and add to the eggplant. Next, saute the onion in the oil for 2 mins, then add the tomatoes, olives, capers, pine nuts and half the basil, and cook for about 10 mins over medium heat. Add the eggplant, celery, peppers, vinegar, sugar, stock and drained raisins, stir and cook for about 6 mins. Season with salt, paprika and pepper. Sprinkle with the remaining basil and serve.