Caponata

Wash the celery, pull the threads off with a peeler and cut the stems into 1 cm pieces. Blanch them in salted water, drain and let cool quickly. Pat dry and set aside. Roast the pine nuts without oil. Bake the bell pepper. Sprinkle with salt and pepper and set aside. Now fry the onion rings, garlic and herbs and zucchini on low heat until the onions turn glassy.

Fry the eggplant cubes in the oil in the same pan and season with salt and pepper. Bake gently. Drain on kitchen paper.

Then add the onion, zucchini, bell pepper, olives, pine nuts and raisins and simmer for another 10 minutes. Sprinkle with the brown sugar, pour over the vinegar and heat for another 5 minutes. Finally add the celery, basil and capers. Serve warm or leave it for another day. Then the flavors absorb well.

The caponata goes very well with swordfish.