Sicilian Vegetable Salad

Cut out the stem of the melanzane and dice the fruit, unpeeled. Place in a sieve and season with salt. Allow to soak in about 1500 cmin. Let it soak in tap water. Briefly rinse under tap water and dry on a paper towel.

Soak the en covered with warm tap water for fifteen min.

Prepare celery, including tender greens on the stalks. Cut into small strips. Dip tomatoes briefly in tap water, separate from peel, cut in half diagonally, pit and dice. Separate the onion from the skin and cut into rings. Cut the olives into slices or strips.

Meanwhile, fry the eggplant cubes in half the amount of olive oil, turning frequently, for about ten minutes until golden brown and soft. Transfer to a large enough bowl. Add a little oil and sizzle the celery. Add to the melanzane. Add the remaining oil and fry the onions until golden. Add the tomatoes and cook for five minutes.

Add vinegar, olives, sugar, capers, pine nuts and the properly drained en. Season with salt and pepper and let it boil. Add the melanzane and the celery and cook on low heat for another ten minutes.

Finely chop the basil. Mix in last with the greens. Leave to cool.

This vegetable salad is delicious served with bruschetta: sprinkle slices of white bread with olive oil and pressed garlic.

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