"Sicilian Caponata"

INGREDIENTS

5 aubergines:
200 gr green olives
100 gr capers
100 gr celery
3 onions
150 gr tomato concentrate
100 gr sugar
1 glass vinegar
3 g bitter cocoa
¼ olive oil
600 gr seed oil.

Dice the aubergines and salt them to eliminate the bitter. Fry them. In the meantime, chop the onion and make it brown in a pan. Chop the celery, stone the olives and put it all in a saucepan with boiling water, with the capers. Let it cook for a while. When the celery is almost cooked, strain it and give it a quick wash with fresh water. Put it all in a saucepan, add the tomato concentrate, the sugar, the vinegar, the cocoa, and stir always with a wooden spoon. After about 10 minutes, take the sauce off the ring and salt the aubergines. Put them on a serving dish and pour on it the sauce’s rest. Sprinkle with minced celery. Serve it cold.