Caponata

 INGREDIENTS

• 1 kg eggplant (long, black)
• 2 onions
• 3 stalks of celery
• 10 olives
• 15 g capers
• ½ litre of tomato sauce
• 50 g almonds
• 1 cup of vinegar
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• Oregano to taste
• Sugar to taste

Cut the eggplant into cubes and place them in salted water. After 1 hour, drain and squeeze the water out of them. Fry in lots of oil and let drain.

Sauté the chopped onion and celery in a pan with a little extra virgin olive oil. As soon as they are cooked, add the sauce, olives, capers and almonds. Add salt, sugar, pepper and oregano. When cooked, add the vinegar and fried eggplant. Cook for 10 min. Let stand for at least 2 hours.