1 kg aubergine
200 g black olives, pitted
500 g red tomatoes
400 g celery stalks
50 g desalted capers
60 g pine nuts
2 white onions
50 g sugar
50 g white vinegar
handful of coarse salt
300 g extra virgin olive oil
Cut the aubergine into cubes, sprinkle with coarse salt and let sit for at least an hour in a colander.
Cut the celery into small cubes and leave to soften for 5 minutes in a pot of boiling salted water. Drain and dry.
Chop the onions finely and leave to brown over low heat in a pan with a little oil. Add the capers, olives and pine nuts and cook for 10 minutes on high heat.
Cut the tomatoes into cubes and add to the other ingredients, letting them cook for about twenty minutes.
Fry the celery apart with a little extra virgin olive oil.
Drain the aubergine and fry in plenty of hot oil. Drain and also add to the pan.
Add the celery and cook all over medium heat for 3-4 minutes. Simmer with the vinegar and sugar. Serve the caponata hot or cold.