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Sicilian Caponata with Natural Tuna and Anchovies

500 g Eggplant
500 g Onions
100 g Dates
50 g Capers
200 g Celery
100 g Pitted green olives
25 g Roasted pine nuts
At will Basil
A jar Tuna Fillets in brine
One package “Le Dolci” Anchovy Fillets from the Cantabrian Sea in organic seed oil
as required Chili
50 g White vinegar
50 g Sugar
150 g Tomato sauce

“Le Dolci” Anchovy Fillets from the Cantabrian Sea in organic seed oil

How to make : Sicilian Caponata with Natural Tuna and Anchovies

Heat plenty of oil in a frying pan, sauté the onion, and as soon as it is browned, add the cherry tomatoes.
As soon as the vegetables are wilted, add the olives, celery cut quite thickly, and capers.
Cook a few minutes before inserting a mix of sugar and vinegar with tomato paste (sugar and vinegar in a 50/50 ratio).
Cook for a long time. Meanwhile, fry the eggplant, which you have drained in a colander with salt.
When the two cookings are finished, wait for it to cool and add the eggplant, toasted pine nuts, and basil.
Let it rest in the refrigerator for up to a full day.
Plate composition: place the caponata in a pasta bowl in the center of the plate. Complete by adding a sprinkling of crumbled Rizzoli Tuna, an Anchovy of the Cantabrian Sea and a few strands of chili pepper.