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
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