Caponata of aubergines

Serves 6:
8 large oblong aubergines, diced
400 g tomato sauce
250 g green olives, stoned
1 sprig celery
150 g salted or pickled capers
2 onions
1 basil sprig
40 g sugar
1/2 glass vinegar
salt, as needed
extra-virgin olive oil

Keep the diced aubergines in salted water for about 1 hour. Drain and dry them, then fry in a pan. Meanwhile, parboil the chopped celery in water. Keep the stoned olives in hot water for 10 minutes. Prepare the tomato sauce in a casserole with the two onions and parsley. Cook the olives, celery and capers in oil until brown. Add the tomato sauce and dress with sugar and vinegar. Finally add the aubergines and simmer over low heat for some minutes. Serve cold.

Serve this dish with Rosso Virzì served at 18°