Sicilian caponata with eggplant and Gaea olives

• 5 tablespoons olive oil
• 2 tsp garlic, ginger and chili paste
• 300 gr mixed olives seedless
• 2 medium eggplants cut into 1,5 cm slices
• 1 medium onion, diced
• 2 stalks of celery, sliced
• 2 tablespoons of capers
• 700 g fresh tomatoes
• 2 tablespoons of sugar
• Salt, pepper to taste
• 2 tablespoons chopped basil

TIP: Instead of fresh tomatoes, you can use canned tomatoes.

1. Blanch fresh tomatoes in boiling water, then peel, cut out the stalks, remove the seeds, and dice the flesh.
2. Sprinkle the eggplant slices with salt and set aside for about 20-30 minutes, until the water collects on the surface. Pat the eggplant slices dry with a paper towel and dice them. Heat 3 tablespoons of olive oil in a pan and fry the eggplant for about 10 minutes, stirring occasionally. Then transfer it to a plate lined with paper towel.
3. In the same pan, add 2 tablespoons of olive oil and sauté the onion until translucent. Add the celery and sauté for 5 minutes.
4. Add the tomatoes, sugar, and pepper. Cook for 10 minutes, covered (if using canned tomatoes) or uncovered (if using fresh tomatoes).
5. Add the drained capers and olives to the pan and mix everything together. Finally, add the eggplant and mix gently.
6. Serve warm or cooled. Garnish with basil.