Ingredients:

2 large eggplants; 1 red pepper; 1 yellow pepper; 500 gr. tomatoes; ½ onion; 1 clove of garlic; 3 stalks of celery; ½ small cup of vinegar; 3 tea-spoons of sugar; black and green olives, basil; capers; pine nuts; extra-virgin oil; salt

Preparation:

Cut into square bits the eggplants and boil for a couple of minutes in salted water. Drain and dry with a paper towel.

Cut into square bits the peppers, fry and place a per towel.

Fry onion and garlic in a large fry pan. Add basil and tomatoes, and simmer for 20 minutes.

In a small saucepan cook the celery cut into bits for 5 minutes, then add olives, capers, and a drop of vinegar. Continue cooking for another 10 minutes.

Add to the tomato sauce the eggplants, the pepper, the celery with the olives, capers and pine nuts, and sprinkle with half a cup of vinegar with 3 teaspoons of sugar.

Translated by Chiara Nunnari from John Milton Institute