Ingredients for 4 servings:
1kg aubergines
500gr red or yellow peppers
500gr tomatoes
50gr capers
1/2glass vinaigrette
Celery
Basil
3tbs sugar
Salt

Preparation:
Dice aubergines, don’t’ peel them, and press with a weight for 1 hour.

Blanch tomatoes, peel, pit and dice them.

Wash pepper and dice them.

Rinse aubergines, dry and fry with oil.

When aubergines are lightly brown, drain and set aside.

Fry peppers too, and set aside with aubergines.

In a medium pan sear tomatoes, basil, minced celery with oil, cook till cooking water is evaporated.

Add aubergines and peppers, stir well adding sugar.

After few minutes, pour vinaigrette and let evaporate using high heat, stir often.

Finally, add capers and fresh minced celery.

Serve “caponata” lukewarm or cold.