Sicilian caponata

SICILIAN CAPONATA 05742 INGREDIENTS for 4 PEOPLE 5 200 g of Eggplant, olives, capers, 100 g 100 g of celery, 3 onions, 150 g tomato concentrate, 100 g sugar, a cup of vinegar, 3 g bitter cocoa, 1/2 of olive oil, 600 grams of seed oil. Cut the aubergines into cubes and pour over a little salt to remove the bitterness. Rinse, drain and heat the oil for frying in a pan. While FRY, cut the onion and fry it in a pan; cut the celery, pitted olives and place them in a saucepan with boiling water, along with capers. Cook for about 3 minutes; When the celery is almost cooked, drain and rinse with cool water. Put all the vegetables in a pan, add the sauce, sugar, vinegar and cocoa and stir with a wooden spoon. After about 10 minutes, remove the sauce from the heat and add the salt in eggplant. Arrange on a serving dish and pour over the rest of the sauce; sprinkled with a tuft of parsley, add some basil leaves and serve the cold dish.