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Caponata Sicilian Eggplant Pasta with zucchini tasty

Ingredients (serves 4)

4

black oval eggplants

200 grams of green olives,

50 grams of capers (salted ones),

2 large stalks celery,

1 ladle of tomato sauce,

2 large onions, sliced thin, 1 cup of vinegar,

1 tablespoon of sugar, a few basil leaves, seed oil

Procedure:

Cut the eggplant into small cubes and put them in a bowl with salted water for about 2 hours.

Clean the celery and boil in salted water for 5 min.

Put in a bowl capers with hot water to remove the salt and drain in a few minutes.

In a large skillet Put the onion with a little 'oil, with capers and chopped olives. Add the sauce.

Mix with a wooden spoon and turn off the heat when you will have formed a thick sauce. In another pan fry the eggplant thoroughly wrung. In the same oil fry the celery stalks, cut into pieces. Place the fried eggplant and celery to the pan with the sauce, stir well and let the flavors blend for 5 minutes on low heat. Sprinkle with sugar, pour the vinegar and after a few minutes turn off the heat and cover with lid. L

The caponata should be served in an earthenware bowl and garnished with basil leaves.