Ingredients for 4 people:2 aubergine celery100 g green olives1 yellow onion capers Balsamico Bianco3-4 tbsp extra virgin olive oil1 tsp sugar1 glass fresh tomatoes salt
For the traditional recipe: cut the aubergines into small cubes and fry them, in plenty of extra virgin olive oil, in a frying pan of about 20 cm in diameter. When they’re golden brown, place them on absorbent paper to drain off any excess oil.
For the “light” Viallino recipe: in a frying pan, sauté the finely sliced onion in the oil and, as soon as it starts to brown, add the green olives, the celery stalks cut into small pieces, the capers and the tomato. Season with salt to taste (it's always better not to add too much and to adjust the seasoning at the end). Leave to simmer gently for about 15 minutes. Add the aubergines, cut into small cubes, the sugar and the Balsamico Bianco, mix together and leave to evaporate over a high heat for about 3 - 4 minutes. Cook for another 5 minutes; taste and, if you think it’s necessary, add some more sugar or Balsamico Bianco. Remove from the heat and serve (better still cold, as per Sicilian tradition) this delicious, rather special dish.