Sicilian Caponata

Instructions

1. 1
   To get off to a good start, cube the eggplants, sprinkle them with a bit of regular salt, and let them sweat in a colander for twenty minutes to draw out any bitterness.
2. 2
   Once that time is up, rinse them quickly under cold water and dry them thoroughly using a clean kitchen towel or paper towels.
3. 3
   Heat half of the olive oil in a large skillet over medium heat and fry the eggplant cubes until they are nicely browned on all sides and soft. Remove and set aside on a plate.
4. 4
   In the same skillet, add the remaining oil and sauté the chopped onion and celery until they begin to soften and smell wonderful.
5. 5
   Stir in the chopped tomatoes, lower the heat slightly, and let everything simmer together for about ten minutes so the flavors concentrate.
6. 6
   Fold in the green olives, capers, and return the cooked eggplant to the skillet. Stir gently so the vegetables keep their shape.
7. 7
   In a small glass, completely dissolve the sugar into the white wine vinegar.
8. 8
   Pour this vinegar and sugar mixture over the stew, turning up the heat for about two minutes to allow the alcohol sharp edge to evaporate, creating that distinctive sweet and sour aroma.
9. 9
   Season with a touch of black pepper and adjust the salt level to your liking.
10. 10
    Turn off the heat, scatter the finely chopped fresh parsley or basil leaves on top, and let it cool completely before serving, as it tastes a thousand times better at room temperature.