Eggplant caponata: the traditional recipe

1. Cut the eggplants into cubes and place them in a colander. Sprinkle them with coarse salt, cover with a cloth and let them drain.

2. Meanwhile, wash the celery, cut it into small pieces and place it in a pan covered flush with water. When the water has completely evaporated, add the chopped onion and sauté in plenty of extra virgin olive oil.

3. Add the capers (after desalting them), the olives cut in half and the tomato puree. After adjusting for salt, simmer until a fairly thick sauce is obtained.

4. Add vinegar, sugar, stir, and remove from heat.

5. Dry the eggplants by patting them dry with a clean cloth and fry them in plenty of hot olive oil. Once golden brown, remove the eggplants from the heat with a skimmer and lay them on a tray covered with paper towels.

6. Add the eggplant to the caponata sauce, mix well and serve when the caponata has completely cooled, garnishing with fresh basil leaves.