For ➍2 eggplants
½ celery
2 medium onions
2 tbs pine nuts
6 tbs traditional olive oil
400 g canned tomatoes
200 g green olives stuffed with lemon
5 tbs red wine vinegar
2 tbs granulated sugar
2 tbs raisins
2 tbs capers
15 g fresh basil
Cut the aubergine into 1½ cm pieces and sprinkle with salt. Leave standing for 5 m. Pat dry with kitchen paper.
Meanwhile, cut the green celery and chop finely. Cut the stems into thin arcs. Slice the onion in thin rings. Heat a frying pan without oil or butter and roast the pine nuts 3 m golden brown. Let cool on a plate.
Heat half of the oil in a skillet over medium heat and fry half of the eggplant golden brown . Remove from pan and repeat with rest of oil and eggplant. Put all the eggplant together in the pan, mix with the onion and celery and bake for4 m. Add the diced tomatoes, olives, vinegar and sugar.
Stew with the lid diagonally on the pan over low heat for 30 m until done.
After 15 m, add the pine nuts, raisins and capers.
To prevent sticking, toss from time to time. Season with pepper and salt if desired.
Remove from heat and toss in the basil leaves and celery greens.
* Delicious with grilled fish, or / and couscous or ciabatta.Meanwhile, cut the green celery and chop finely. Cut the stems into thin arcs. Slice the onion in thin rings. Heat a frying pan without oil or butter and roast the pine nuts 3 m golden brown. Let cool on a plate.
Heat half of the oil in a skillet over medium heat and fry half of the eggplant golden brown . Remove from pan and repeat with rest of oil and eggplant. Put all the eggplant together in the pan, mix with the onion and celery and bake for4 m. Add the diced tomatoes, olives, vinegar and sugar.
Stew with the lid diagonally on the pan over low heat for 30 m until done.
After 15 m, add the pine nuts, raisins and capers.
To prevent sticking, toss from time to time. Season with pepper and salt if desired.
Remove from heat and toss in the basil leaves and celery greens.
** You can also eat this dish as a starter.
*** You can eat the salad warm, lukewarm or cold.
**** You can make this dish two days in advance, but don't add the basil until just before serving. Keep covered in the refrigerator.
