2 garlic cloves
4 stalks celery
Small jar of green olives
Small jar of capers
Red wine vinegar
Salt & pepper
Cut the eggplants into cubes. Put them in a colander, sprinkle them with salt, and let them drain for about an hour.
Dry the eggplants and fry them in olive oil in a hot pan. Once nicely browned all over, set them aside.
In another pan, brown the garlic and the chopped onions in olive oil. Add the chopped celery and stir while it continues to cook.
Once the onions are translucent and the celery has softened a little, add the drained capers and olives. How much you add is up to you – you might prefer a small handful of olives and a tablespoon of capers, or a whole jar of each! Sauté for 10 minutes.
Dice or roughly chop the tomatoes, add them to the mix and cook for about twenty minutes.
Add the eggplant to the mix and stir to combine. Taste before adding sugar, vinegar, salt, pepper and basil according to your taste.
Taste as you go and balance the flavors. If it’s too sour, add more sugar, and vice versa!
Allow to cool and serve straight away, or keep in the refrigerator for 2-3 days.
Keywords: Sicilian, vegan, aubergine, eggplant, appetizer