Caponata 

Ingredients: 

• 3 eggplants 
• A pinch of salt 
• 2 red bell peppers 
• 2 stalks of celery 
• 2 red onions 
• A dash of olive oil 
• 2 tbsp tomato paste 
• 4 tbsp pitted black olives 
• 4 tbsp raisins 
• 4 tbsp pine nuts 
• 5 tbsp red wine vinegar 
• 1 tbsp granulated sugar 
• 1 tbsp balsamic vinegar 
• Flat-leaf parsley for garnish 

Preparation 

Cut the eggplants into small pieces of 0.5inch and place them in a bowl. Sprinkle a little salt over the eggplant pieces to draw out the moisture. Cover the bowl with plastic wrap and set it aside. Slice the red bell pepper into thin strips, chop the celery into small pieces, and cut the red onion into rings. 

Heat a dash of oil in a large pan. Squeeze the moisture out of the eggplant pieces and sauté them until cooked. Remove the eggplant from the pan and set aside. Sauté the red bell pepper in the pan until cooked, then remove it from the pan. Repeat the process with the celery and red onion, sautéing each vegetable until tender. Add the tomato paste to the pan and cook for a short while to enhance its sweetness. Return the sautéed vegetables to the pan. Add the olives, raisins, pine nuts, sugar, red wine vinegar, and balsamic vinegar to the pan. Stir everything together and cook for another 5 minutes. Garnish with flat-leaf parsley. Enjoy your meal!