Caponata

This dish comes from Italian cuisine and it is perfect for vegetarians and vegans, and for all of you who want to eat clean and healthy. I suggest that you prepare it in the late summer or in the early fall, since the base for this dish are eggplants and tomatoes. You may find these throughout the whole year in the supermarkets, but it is always the best to eat seasonal fruit and vegetables.  The best thing about it is that you can eat this both hot and cold, some say cold is even better. As a side dish, you can have rice, quinoa, bulgur, pasta or polenta. Enjoy!
You'll need:

• 2 frying pans or wok and a frying pan
• 2 bowls
• a peeler
• a knife
• 2 wooden spoons

Ingredients:

• 1 eggplant, chopped
• 2-3 large tomatoes 
• 1 red onion, diced
• 2-3 cloves of garlic, chrushed
• basil ( fresh or dry)
• 4 tbsp of olive oil
• 1 celery staple, diced
• 10 olives
• 3 tbsp of capers
• salt

Method:

1. Peel off the eggplant skin, slice it into cubes, put them into a bowl and sprinkle the pieces generously with salt. Let them sit for at least an hour. Rinse the eggplant in plenty of water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the eggplant dry with paper towels. 
2. Remove the skin from tomatoes using boiling water. Place the whole, fresh tomatoes into a bowl. Cover with boiling water. Set aside for 30-60 seconds, or until the skins have split. Remove the tomatoes from the water using a fork. When they're cool enough to handle, peel off the skins and dice them.
3. Dice the onion and celery and crush the garlic.
4. In a wok or a frying pan, sauté onion and garlic in olive oil until onions are translucent. Start with onions to get them going, and then add garlic. Add a little water and cook until the onions become soft. Then add diced tomatoes and sprinkle it with basil. Cook until it becomes thick. Add olives and capers.
5. In another frying pan, pre heath the olive oil . Add celery and sauté eggplant cubes until they are soft and brown. 
6. Add cooked eggplant to the tomato sauce. 
7. Simmer for 5 minutes, stirring occasionally.
8. Season with salt if necessary.
9. Serve it with rice and eat it hit or cold :)

• TIP! Taste the tomato sauce before adding eggplant, and add a small tbsp of sugar if necessary!