Authentic Sicilian caponata recipe

Wash and dry the eggplant. Remove the stalk and cut it in half lengthways. Cut each half in half again and then into slices of about 2 cm. Fry in batches in plenty of oil. Drain on absorbent paper.

Toast the pine nuts in a frying pan over low heat. Set aside.

Cut the celery into small pieces and the onion into half-moons. Put a dash of oil in a large frying pan and sauté the onion. When it is tender and translucent, add the celery and cook for a couple of minutes more.

Add the olives, capers, sultanas and pine nuts. Sauté for 1 minute and add the tomato purée. Cover the pan and cook over low heat for 15 minutes.

In a bowl, mix the sugar, vinegar and tomato concentrate.

Add a little salt to the vegetables. Add the above mixture to the pan. Turn the heat up and cook for a couple of minutes to allow the vinegar to evaporate. Turn off the heat.

Add the pinch of cocoa and mix. Stir in the eggplant and chopped basil leaves. Mix well.

Leave to cool before eating.