Vegetable caponata

For 4 Servings:

• 2 medium eggplants

• 2 medium zucchinis

• 1 red bell pepper

• 1 yellow bell pepper

• 2 celery stalks

• 1 large onion

• 14 oz of fresh ribbed tomatoes (400 g)

• 1/2 cup of olive oil (100 ml)

• 1/4 cup of red wine vinegar (50 ml)

• 2 tbsp of sugar

• 2 tbsp of pine nuts (30 g)

• 2 tbsp of raisins (30 g)

• Salt to taste

• Pepper to taste

• Fresh basil leaves, for garnish

• Dice the eggplants into cubes. Heat plenty of olive oil in a skillet and fry the eggplant until golden and crispy. Remove from the pan and let drain on paper towels.

• In the same skillet, discard excess oil if necessary and add a fresh drizzle of olive oil. Add the diced celery and onion, cooking over low heat for 3–5 minutes until tender.

• Add the diced red and yellow peppers and sauté for 2 minutes. Then add the diced zucchinis and cook for another 5 minutes.

• Once the vegetables are softened, add the chopped fresh tomatoes, the fried eggplant, sugar, vinegar, pine nuts, and the raisins (previously soaked in warm water and drained).

• Stir well and cook for another 10 minutes, until the flavors are well combined and the mixture is rich and slightly glossy.

• Season with salt and pepper to taste.

• Transfer the caponata to a serving dish and garnish with fresh basil leaves.

• Serve warm, at room temperature, or cold—it's delicious either way!