Vegetable Caponata

To prepare your vegetable caponata, start by slicing the eggplants lengthwise first 1 and then into cubes 2. Pour oil into a large saucepan 3.

When the oil is hot, add the eggplants 4. Cook them over medium heat for about 10 minutes 5, once golden, remove them from the saucepan 6 and set them aside.

Cut the celery 7 and onion 8 into cubes. In the same pan, add the onions 9.

Add the celery 10. Let them cook on low heat for 4 minutes 11 or until they are tender. Meanwhile, cut the red peppers into cubes after removing the stem and inner seeds 12.

Also cut the yellow peppers 13. Add the red peppers 14 and yellow peppers 15 to the saucepan.

After adding the zucchini, cook and stir frequently 16. After 5 minutes, the vegetables will be cooked, at which point you can add the ribbed tomatoes 17 and the previously fried eggplants 18.

Season with sugar 19, red wine vinegar 20, and add the pine nuts 21.

All that's missing is the raisins previously soaked in hot water 22, season with a pinch of salt 23 and a grind of black pepper 24

Cook for another 10 minutes on low heat to allow all the flavors to amalgamate and blend together 25. Fragrance and color with fresh basil 26. Your vegetable caponata is ready to be served! 27