A classic Sicilian caponata recipe, with a vibrant mix of fresh vegetables.
Cut the auberines in cubes, and fry them with enough hot oil for 10 minutes.
Cut the celery in cubes and boil it. When cooked put it in a pan with the onion, the olives and the capers.
Add the tomatoe concentrate, the white vinegar, sugar, and some warm water. Cook for about 20 minutes.
Add the aubergines and the very end, and flavour them in the pan together for a few minutes.
When serve add the smoked flaked almonds and the fresh basil.
There are many variations of the caponata. This is what is called the Sicilian one!