Caponata – Cicilian Aubergine Stew

Ingredients

• 900-1000 g aubergines
• 300-400 g celery sticks
• 2 medium onions
• 400-500 g canned tomatoes, dices (or fresh tomatoes)
• 100-150 g black olives, stones removed
• 20 g capers
• 50 g pine nuts
• Olive oil
• Approx. 300 ml vegetable oil for roasting
• 1 handful basil leaves, fresh (or 1 tsp dried)
• Salt
• 20 g sugar
• 20 g white grape vinegar, 5%