Easy Caponata

Method

1. In a large pot, bring water to a boil with a pinch of salt.

2. Add celery to the boiling water and cook for about 1 minute until it softens.

3. Drain the celery in a colander and immediately place it in a bowl of ice water to stop the cooking process.

4. Remove the celery from the ice water and drain it again.

5. In a large non-stick skillet, heat oil over medium heat.

6. Add onion and celery to the skillet and cook until they become soft and translucent, which should take around 5 minutes.

7. Add eggplant, red bell peppers, and zucchini to the skillet and cook for about 5 minutes until they slightly soften.

8. Stir in tomato puree, vinegar, and sugar and continue cooking until the vegetables become tender, which should take around 15 minutes.

9. Add olives, raisins, pine nuts, and capers to the skillet.

10. Season with salt and pepper and cook for another 5 minutes until the flavors are well combined.

11. Remove the skillet from heat and stir in the chopped basil.

12. Allow the mixture to cool and serve it at room temperature.