For the sauce, quarter the tomatoes (with the skin) and pour them into 0.1 liter of boiling water with olive oil. Reduce the heat to medium and simmer for about half an hour. Then pour the tomatoes into a sieve and strain them through the sieve (take a wooden spoon and press the tomatoes through the sieve in circular movements). Chop the basil, add and season with white pepper and a little salt.
Cut the aubergines into cubes of the same size (about 2 - 3 cm). Then add a little salt, place in a colander and cover with a plate. Place a container under the sieve or place the sieve directly in the sink. The plate should be weighed down a little. The salting must be done because the bitter substances pull out of the aubergine. After about half an hour you can pat the aubergine pieces dry on kitchen paper.
Heat a pan on high heat and fry the aubergine pieces in a little olive oil. Then cut the celery into pieces about the same size as the aubergine and cook in salted boiling water for 5 minutes. Drain the celery and dab it with kitchen paper as well.
Cut the onion into slices and sweat it in a little olive oil in a saucepan (preferably in a saucepan) until it is slightly translucent. Now add the sauce and the celery and let simmer for about half an hour on a medium-high level.
Then the pine nuts, capers and halved olives can be added. (You can also add raisins, but that`s not my thing.) Tip: Roast the pine nuts a little in a small pan beforehand, then it tastes better.
Mix the sugar with the wine vinegar and add. Let the whole thing boil down for approx. 5 minutes while stirring slowly. Then take it off the stove and let it cool down. When the mixture is only lukewarm, add the aubergines.
Roast the almond sticks and spread them over the dish. Now the whole thing has to go through, preferably overnight in a cool place.
Ingredients
Print Recipe
Pin Recipe