Eggplant/aubergine caponata – Organic Tuscany Cookbook

Ingredients

• 4 medium-size black eggplants/aubergines
• 3 large sticks of celery with leaves, cut into ½-inch pieces.
• 100 g of pitted green olives
• 1 tablespoon of capers, rinsed and drained
• 1 tablespoon of pine nuts
• 1 cup of canned or bottled crushed tomato
• 1/4 glass of white wine vinegar
• 1 tablespoon of sugar (10 g) or the same quantity of honey
• 10-15 leaves of basil
• 50 g of peeled almonds (optional)
• 1 onion
• 1 tablespoon of raisins, soaked in warm water and drained (optional)
• Salt and pepper
• Extra virgin olive oil