Caponata

Cut the aubergine into cubes of 1 x 1 cm. Put them in a colander and sprinkle with the salt. Let stand for 30 minutes so that the moisture leaks out.

In the meantime, chop the onion, cut the celery into bows and tear the leaves of the basil.

Let the capers and the olives drain. Squeeze the rest of the moisture out of the aubergine.

Heat the oil in a frying pan and fry the onion and celery for 10 minutes on medium heat. Stir frequently.

Add the tomato puree and cook for 1 min. Also add the tomatoes, sugar, olives, raisins, vinegar and pepper.

Let simmer for 20 minutes on low heat without lid. Stir occasionally.

In the meantime, heat the remaining oil in a frying pan and fry the aubergine in 2 parts in 6 min. Until golden brown. Drain on kitchen paper.

Put the tomato mixture in a large bowl. Put the aubergine, capers and 2/3 of the basil through.

Allow to cool to room temperature in 1 hour. Sprinkle with the rest of the basil just before serving.