Caponata

Let’s make it

1. Cut the aubergines into 2 cm cubes, toss them with half the salt in a colander and leave them to drain for 30 minutes, then pat them dry.
2. Heat most of the oil in a wide pan and fry the aubergine in batches until golden and soft, then lift it out onto kitchen paper.
3. Cut the celery into 1 cm pieces and blanch it in boiling water for 3 minutes, then drain.
4. Slice the onion and soften it in the same pan with the remaining oil for about 8 minutes without browning.
5. Add the celery, passata, olives and capers and simmer gently for 10 minutes.
6. Stir the sugar into the vinegar, pour it in and let it bubble for 2 minutes so the sharpness settles.
7. Fold the fried aubergine back in with the rest of the salt and cook for 5 more minutes, then take it off the heat.
8. Leave it to cool to room temperature, then scatter over the pine nuts and torn basil before serving.