Easy Caponata

Ingredients

• - 2 stalks stalk celery
• chopped into 1/4-inch pieces - ½ cup olive oil - 1 onion
• thinly sliced - 1 medium eggplant
• chopped into bite-size pieces - 2 red bell peppers
• thinly sliced - 2 zucchini
• cubed - 1 ¾ cups tomato puree (passata) - ½ cup white vinegar - 1 tablespoon white sugar - 10 black olives
• pitted - 2 tablespoons raisins - 2 tablespoons pine nuts - 1 teaspoon capers - salt and ground black pepper to taste - 10 leaves basil
• chopped

Instructions

• Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened
• about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent
• about 5 minutes. Add eggplant
• red bell peppers
• and zucchini and cook until slightly softened
• about 5 minutes. Stir in tomato puree
• vinegar
• and sugar. Cook until the vegetables are tender
• about 15 minutes. Add olives
• raisins
• pine nuts
• and capers. Season with salt and pepper and cook until flavors are well combined
• about 5 minutes. Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.