Make it at home with Planeta...

Ingredients (serves four)

- 2kg eggplant
- 200g onion, coarsely chopped
- 150g tomato paste
- 200g celery, chopped
- 100g capers, rinsed and drained
- 200g pitted green olives
- 50ml red wine vinegar
- 50g toasted almonds
- 50g granulated sugar
- Mint leaves
- 10ml extra virgin olive oil
- Olive oil for frying
- Sea salt
- Salt to taste
- Pepper to taste

Preparation

Wash the eggplants, cut them into 1-½cm cubes, sprinkle with sea salt, and place them in a colander for about 30 minutes. Rinse and dry the eggplant, then fry them in generous about of olive oil.

Wash the celery, remove any tough strings and chop. Bring a pot of unsalted water to boil and blanch the celery for 2 minutes; then add half the olives and the capers. After 4-5 minutes, pour the vegetables into a colander and drain.

Heat some oil in a pan. Let the onion soften over low heat, but don’t let it brown. Add the chopped celery, the capers, the blanched olives, a pinch of pepper and cook for 2 minutes. Add the tomato pasted and stir. Increase the heat. In the middles of the pan, make a well and pout in the sugar. Let the sugar dissolve, then add the vinegar and cook for 2 to 3 minutes.

Pour the condiment over the eggplant. Do not stir the mixture until cool. Sprinkle with crush toasted almonds and mint leaves.

Wine recommendation: Planeta La Segreta Rosso DOC.