- 2 big eggplants
- 400gr Tomatoes
- 50gr Celery
- 2 onions
- 3 spoons of Mediterranean olives
- 2 spoons of capers
- 40gr Peanuts
- 2 spoons Raisins
- 50 ml White wine vinegar
Cut in pieces all the vegetables and start cooking the onions for 5 min in a pan with oil.
Add capers, celery, olives, peanuts, raisins and the tomatoes previously blanched.
Cook slowly for other 5 minutes and then add the eggplants that you have fried and very well drained separately.
Add a spoon of sugar and the white wine vinegar. Cook for the last 2-3 minutes.
Let it rest for a while and serve it with fresh basil.