Instructions

1. Soak the diced aubergines in salted water for about 10 minutes. Drain. Fry in a saucepan with a lot of olive oil with high flame. Brown and set aside.
2. Cook the onions in a small saucepan with a little bit of water. When the water evaporates, add oil. Fry over a low heat until they become golden. Add the tomato passata. Cook for about 15 minutes and set aside.
3. In a pot, put the diced celery. Add water until they are completely covered. Cook for about 15 minutes. Add a pinch of salt. Drain and set aside
4. Meanwhile, rinse the capers under the tap. Soak in water for about 10 minutes. Drain and set aside.
5. Mix the sugar and vinegar in a small bowl and set aside.
6. Prepare a big saucepan for the caponata. Add olive oil and fry the celery.
7. Add the sautéed onions with tomato sauce. Add a little bit of water. Add the basil, olives and the aubergines.
8. After about 10 minutes, add the sugar & vinegar mixture. Adjust taste according to your liking. More vinegar if you want it stronger or less if you want it to be less tasty. Cook for another 20 minutes.
9. Serve at room temperature or just heated through.