How to make
The eggplants are washed, cut into cubes and left in salted water for about half an hour.
They are strained, dried and fried in heated fat. Take them out with a slotted spoon and place them onto kitchen paper.
In the same fat, fry the chopped onion, celery and shortly after the diced zucchini and peppers.
When the vegetables soften, add the tomato sauce.
The ratatouille-like dish is seasoned with salt and a little sugar.
Leave it to simmer, until it thickens. Towards the end of cooking, add the olives and chopped basil.
If desired, the Italian dish can be flavored with a tablespoon of vinegar and a spoonful of capers.
The Italian Caponata - a light meatless dish with an unique taste.
