Clean and peel the eggplants and cut them into cubes
3 eggplants
Wash the peppers, remove the centre and the seeds and cut the peppers into cubes
3 red, green and yellow peppers
Fry the eggplants in a pan with abundant olive oil
6 tablespoon extra virgin olive oil
Once golden remove and let them dry on a kitchen paper towel so the towel will absorb the oil
In the same oil, fry the peppers
Once cooked remove from the pan and put them aside
In another pan pour 6 tablespoon of olive oil and cook the sliced onion
2 tablespoon extra virgin olive oil, 1 onion
Once translucent, add the chopped stalk of celery
1 stalk stalk of celery
Add the capers, raisins, pinenuts, almonds pistaches, and olives. Stir fry at medium heat
⅓ cup raisin, ⅓ cup pine nuts, ⅓ cup almond, 2 tablespoon capers, 1 cup pitted black olives
Once it is all nicely browned add the tomato sauce and the chopped basil leaves
1 ¾ cup homemade tomato sauce, 1 sprig fresh basil leaves
Season with salt and pepper and let it simmer for few minutes
salt & pepper
Dissolve the sugar into the vinegar and pour over the sauce
⅔ cup vinegar, 1 tablespoon caster sugar
Slowly add the eggplants and the peppers
Stir for few minutes and transfer on a serving dish
To serve, let it cool down completely. Even better the next day