- Wash the aubergines and cut them into pieces. Place them in a bowl with water and
lemon juice so they don’t turn black. - Soak the raisins and rinse the capers under running water.
- Toast the pine nuts in a non-stick pan until golden.
- Slice the onion and cut the celery into small pieces, sauté them in a large pan with Classic extra virgin olive oil for a few minutes.
- Add the rinsed capers, squeezed raisins, pine nuts and olives.
- Stir and after two minutes, add the tomato puree, vinegar and sugar.
- Season with salt.
- While the sauce begins to cook, cut the courgettes and the peppers into strips
and slices, add them to the vegetables. - Finally add the aubergines and continue cooking over low heat for about 20 minutes.
- The vegetables should remain slightly crunchy.
- Add salt if necessary and leave to cool.
- Cut the slices of bread into sticks and toast them in a pan with a drizzle of Peperoncino oil (chili).
- Serve the caponata with a spoon of stracciata di bufala cheese, a few more drops of
Peperoncino oil and crunchy bread slices.