Italian Cuisine: Kaponata on Sicilian

For 6 servings you will need:

- 1 eggplant
- Salt
- 140 ml olive oil
- 1 sliced onion
- 2 pods red pepper
- 2 sticks celery (cut into thick slices)
- 450 g tomatoes in own juice
- 2 tbsp. tablespoons wine vinegar
- 1 st.l sugar
- 1 clove garlic (crushed)
- 12 black olives
- 1 tbsp. tablespoon capers
- Salt and pepper

Preparation:

Cut eggplant into 2 halves, make a cut on the cut surface. Sprinkle eggplant with salt, put in a colander or on paper towel and leave for 30 minutes. Then rinse eggplants, dry out and cut into cubes 2.5 cm thick

Olive oil Preheat a large saucepan, saute, add onions, peppers and celery. Reduce heat and fry for about 5 minutes, stirring from time to time.

Squeeze the tomatoes through a fine sieve to remove seeds and add them to the pulp and juice in a pan-sauteed with vegetables. Put to the same remaining ingredients, except olives and capers. Continue to cook vegetable mixture two minutes.

Green olives, pitted, cut into 4 pieces and add to vegetable mixture along with the capers.

Put on the fire, remove the lid and simmer on moderate heat for 15 minutes to most of the liquid has evaporated.

Add seasonings. Serve in warm or cold.