Step 1

To make the caponata, cut the aubergines into 3cm cubes and transfer to a bowl of cold salty water for half an hour. Meanwhile, heat a deep-fryer or deep pan of oil to 190°C

Step 2

When ready, drain the aubergine pieces and pat dry with kitchen paper. Deep-fry in the hot vegetable oil until golden and cooked through, then place on a plate lined with kitchen paper to drain the excess oil

Step 3

Blanch the chopped celery in salted boiling water, then set aside and reserve the water

Step 4

Place the onion in a saucepan and cover with half a glass of water. Cook until the water evaporates, then add the extra virgin olive oil and sauté the onions in it for a minute or two. Add the tomato paste, capers, olives, pine nuts, raisins, and the blanched celery with a little of its reserved cooking water. Cook the sauce for 5 minutes

Step 5

Add the fried aubergine cubes and mix gently. Dissolve the sugar in the vinegar, add it to the caponata and cook for 2 minutes on a medium-high flame, then take off the heat and let it cool down

Step 6

Caponata is best served at room temperature. Sprinkle with the crushed toasted almonds and serve with warm bread