Ingredients
For 4 persons-
Aubergines
4 -
Celery
400 gr -
Onion
1 -
Capers
50 gr -
Olives
100 gr black, pitted -
Tomato puree
100 gr -
White wine
1\2 cup -
Basil
q.s. -
Salt and pepper
q.s.
Preparation
Fry the chopped aubergine in a large pan with extra virgin oil.
Season with salt and pepper.
Brown the onion and celery in a separate saucepan and add the tomato puree and some basil leaves.
Cook until the sauce has slightly reduced.
Season to taste. Add the aubergine, capers and olives to the sauce.
Simmer with wine until reduced.
Simmer on a low heat adding a little water if necessary.
Remove from the heat and cool before serving.