for 4 people
• 1kg eggplants
• 1 onion
• 500 g celery
• 1 red pepper
• 4 carrots
• 4 zucchini
• 100 g pine nuts
• 50 g raisins
• Salted capers
• Frying oil
• 1/2 glass of vinegar
Cut all of the vegetables and set them aside separately. I like to cut them into small pieces because the flavors are more easily blended together.
Soak the capers to remove the salt: I love capers and I use a lot of them, and I also use them to substitute the portion of olives you find in some recipes!
Sauté the onion and add the vegetables, previously fried separately until crispy and dried on absorbent paper.
Toast the pine nuts and add them to the vegetables.
Add the raisins previously soaked.
Add one teaspoon of sugar, previously dissolved in vinegar.
Cook just under 3 minutes and adjust with salt.
To be served cold: it is always a joy!
This is one of those dishes that is always a pleasant welcome, even when you open the refrigerator at night in search of consolation.
by Mama (Margherita Lubrano)