Eggplant caponata and sicilian moscardini

00131 EGGPLANT CAPONATA and SICILIAN BABY SQUID INGREDIENTS for 4 PEOPLE 1, 2 kg round purple eggplant, 400 g of moscardini novelli siciliani, 400 g of tomatoes, 200 g of suppressing white, 2 onion, 60 g green olives, pitted, 60 g 30 g raisins, capers under salt, 50 g almonds, Peel, 30 g of pine nuts, a bunch of Basil5 tablespoons vinegar, red, 50 g sugar, a few drops of lemon juice, extra virgin olive oil, salt, pepper. Wash the eggplants and deprive of the petiole. Cut two eggplants in half and svuotatele: cut the pulp and other eggplant 2 cm dice. Arrange on a sieve with eggplants, sprinkle them emptied of salt and let it sit for an hour to lose the bitter water. Sciaquatele and dry. Do Brown the Eggplant nuts in a frying pan without added fat over medium heat. Cook the Eggplant for 10 minutes emptied in the oven already warm at 170° Cleaned baby squid and let them jump briefly in a pan with two tablespoons of oil, sprinkle the pretzels and pepateli. Clean the celery, wash it and cut it into pieces of half a centimetre. Put them in a saucepan, cover with plenty of cold water, add a few drops of lemon juice and bring to a boil. Drain well. Peel the onions and cut them into cubes. Peel the tomatoes, give them the seeds and cut the flesh into small pieces. Heated in a pan 4/5 cuchciai oil and gently saute the onions on low heat. Sprinkle sugar, Cook anchors for a few minutes and cover with vinegar, leaving her partially evaporate. Add the celery, diced eggplant, capers well rinsed, almonds, olives, pine nuts and raisins previously softened in warm water and squeezed; Add salt and pepper, stir and continue cooking at medium flame for a couple of minutes. Add the tomatoes and stir gently, baby squid, let stand for a few minutes and remove from heat. Perfumed with chopped basil leaves and add salt and pepper. Heat the oven to 180° in Eggplant caponata Distributed empty, dispontele on a plate and drizzle with a little oil. Put them in the oven for 10 minutes. Let cool and serve at room temperature guarnenedo, as desired, with basil leaves and celery.