Steps

1. Cut 1 stalk of celery into approximately 3cm pieces.
   🕒 02:40
2. Remove the core from 1/2 medium onion and cut into large dice.
   🕒 02:55
3. Cut 4 medium eggplants into large dice, about one-third of their original size.
   🕒 03:21
4. Halve 10 green olives.
   🕒 04:03
5. Heat frying oil to 180°C (350°F) and deep-fry the cut eggplant until golden brown.
   🕒 04:21
6. Bring a pot of water to a boil, add salt, and once boiling, add the cut celery and boil for about 2 minutes. Remove once boiled.
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7. Heat vegetable oil (to taste) in a frying pan and lightly sauté the cut onion to bring out its sweetness.
   🕒 04:57
8. Add a pinch of salt, 1 tbsp capers, the cut green olives, and 1 tbsp pine nuts to the sautéed onion and stir-fry. (Key Tip: Lightly toasting the pine nuts beforehand will enhance the flavor.)
   🕒 05:41
9. Once the vegetables are sautéed, add 15g sugar and stir everything well.
   🕒 06:23
10. Next, add 20cc white wine vinegar and 100g canned whole tomatoes and simmer until the flavors meld.
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11. Add the deep-fried eggplant and toss briefly.
    🕒 07:01
12. Tear in basil (to taste) just before turning off the heat.
    🕒 07:20
13. Once cooled to room temperature, refrigerate for at least 30 minutes to allow the flavors to meld. (Key Tip: It tastes even better if left overnight.)
    🕒 07:36