1. rinse the melanzane, cut into cubes and stand for ten minutes sprinkled with a teaspoon of salt.
Peel and quarter the onions and cut into strips. Clean, rinse and slice the celery. Pour boiling hot water over the tomatoes, cool and peel. Cut the tomatoes in half, remove the stalks and seeds, and cut the flesh into cubes. 3.
Halve the olives. Rinse cooled melanzane in a colander and gently squeeze. Heat four tablespoons olive oil in a deep frying pan and stir-fry the melanzane until light brown all over. Set the vegetables aside in a plate.
Add two tablespoons of oil to the frying pan and sauté the remaining vegetables and olives over medium heat for five minutes until soft. Add two to three tablespoons of water, stir in capers and melanzane. Rinse the basil, pluck the leaves and stir into the vegetables. Sauté for eight minutes with the lid on. 5.
Add sugar and vinegar and season with salt. Simmer for five minutes uncovered. Roast pine nuts in a frying pan without fat until light brown. Fill the vegetables into a suitable bowl and sprinkle with pine nuts.
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