caponata in agrodolce ingredients - 800g aubergines preparation Wash and dice 800g aubergines, sprinkle with salt and let them drain to remove the bitter taste. After washing and drying them with kitchen paper, fry them in a pan with plenty of seed oil. Heat up 3 dessert spoons of extravirign olive oil, brown 1 finely chopped onion and a stalk of celery, add 300g peeled and diced tomatoes, and add salt and pepper. Just before it is cooked, add 100g pitted green olives, 1 dessert spoon of pine nuts, 1 dessert spoon raisins that have been soaked in water, 25g capers, half a dessert spoon of sugar, and 100 ml vinegar. Bring back to the boil on a low heat, then add the fried aubergines and cook for another 10 minutes. Serve the caponata hot or warm
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