Caponatina siciliana

For 6 people: 1 kg of Eggplant of small type and stretched-300 gr of celery sticks cut from the heart-400 g ripe tomatoes-1 tablespoon of tomato paste-10 g green olives in brine-50 grams of capers in salt-1 tablespoon pine nuts-1 cup of vinegar good quality-1 large onion-1 tablespoon sugar-2 tablespoons olive oil-olive oil for frying-some Basil-salt-pepper

1) wash the aubergines, remove the stem and cut them into chunks. Put them in a colander, sprinkle with salt, place on a plate with a weight on top and leave to drain for 1 hour.
2) wash the celery stalks, remove the strands and cut them into half-pipes.
3) Dip the tomatoes in boiling water, pass it under cold water, Peel, remove the seeds and chop.
4) Pit and divide the olives in half.
5) Do fry the onion, add the tomatoes and the tomato paste. Cook for 10 minutes on medium heat and no cover. Season with a little salt and pepper. Add the celery, olives, pine nuts and capers well rinsed by salt.
6) dissolve sugar in vinegar and pour it into the sauce, stirring well. Cook over low heat for about 20 minutes.
7) rinse and dry the melazane pressing them in a dish towel. FRY, also in several times, in plenty of hot oil. Drain and lay them on a paper towel.
8) add the Eggplant to the sauce and let simmer for five minutes.
9) Eat the caponata to room temperature after it has been sprinkled with torn basil leaves. Get taken out of the fridge at least an hour before serving.