Preparation

• 1 Blanch the tomatoes and put them aside
• 2 Next peel the carrots, clean the celery and cube them both along with half an onion
• 3 In a pan put some EVOO and salt. Sauté onion, carrot and celery mix and let it simmer
• 4 In a separate pan put some more chopped onions and garlic into olive oil, when the onion and garlic have released their flavor into the oil take them both out
• 5 Peel and cut the blanched tomatoes into small pieces. Throw them in the pan and cook for a few minutes... next, add the fresh basil plus a little salt
• 6 Keep checking on celery, carrot and onion mix
• 7 Next, cube the red and green peppers and put them in a bowl. Do the same with the eggplants
• 8 In two separate pans add extra virgin olive oil and a little salt and saute the peppers and eggplant
• 9 In a glass, mix vinegar with 3 and a half tablespoons of sugar add raisins and bring to a slow boil in a pan until vinegar evaporates
• 10 When everything is golden brown mix them all together in the vinegar and sugar mixture: the carrot, celery and onion mix, eggplants, peppers and tomato sauce or as Sicilians call it salsa, and let it simmer
• 11 Taste to make sure there are enough salt and sugar then add pin nuts. Some use capers others olives in this step