-
1
Cut the eggplant into cubes (approx 30mm) - do not peel. Place the cubes into abundant water with about 1 tablespoon of salt.
-
2
Leave for about 30 minutes - this will keep the flesh white and the eggplant is said to absorb less oil if soaked previously.
-
3
Prepare the capers - if they are the salted variety, ensure they have been rinsed thoroughly and then soaked for about 30
-
4
minutes before use, and then rinsed again.
-
5
Cut the peppers into slices (approx 20mm) or into rectangular shapes.
-
6
Slice the onion.
-
7
Slice the celery sticks and the green leaves finely.
-
8
Peel, and coarsely chop the tomatoes (or use tomato paste).
-
9
Drain the eggplants and squeeze them to remove as much water as possible - I use a clean tea towel.
-
10
Heat a large frypan over medium heat with 3/4 cup of the extra virgin olive oil.
-
11
Add eggplant cubes and saute until soft and golden (about 1012
-
12
minutes). Place the drained eggplants into a large bowl and
-
13
set aside (all of the vegetables will be added to this same bowl). If you want to, drain the oil from the eggplants back into the
-
14
same frypan and reuse
-
15
this oil to fry the next ingredients - the peppers.
-
16
Add new oil (to the leftover
-
17
eggplant oil) plus a little salt and saute the peppers, until wilted and beginning to turn brown (about
-
18
1012
-
19
minutes). Remove the peppers from the pan and drain the oil from the peppers back into the same frypan. Place the
-
20
peppers in the bowl with the eggplants.
-
21
Add a little more oil to the pan and saute the celery gently for 57
-
22
minutes, so that it retains some of its crispness (in more
-
23
traditional recipes, the celery is always boiled until soft before being sauteed). Sprinkle the celery with a little salt while it is cooking
-
24
Saute the onion having added a little more oil to the frypan. Add a little salt and cook until translucent.
-
25
Add the tomatoes or the tomato paste (with a little water) to the onions, and allow their juice to evaporate. Add the capers and
-
26
olives.
