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Sweet & Sour Eggplant Caponata

This Sicilian specialty is the ideal accompaniment for grilled, rustic bread, fish or meat.

Dice the eggplant, put in a sieve and add salt to help release the moisture. Allow to rest for 30 minutes and dry with a paper towel. Fry evenly in olive oil for 5 minutes. In another pan fry the celery stalks (15 minutes) and add the onions and tomatoes. Season with salt and pepper. When ready add raisins, capers, sugar, vinegar, olives and pine seeds. Add the egg plant, cook at low heat for 10 minutes. Serve with basil. After a day in the fridge the aroma and taste is even better!

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3organic eggplants
1-2celery stalks diced
1onion (diced)
300 gtomatoes diced
 olive oil
2 tbl. spoonsof capers
1 handfullof green, pitted olives
100 mlwhite wine vinegar
2 tbl. spoonsof sugar
 pine seeds
 salt, pepper
 fresh basil leaves


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