Castelvetrano olives are born in the province of Trapani, in a green strip of land a few kilometers from the sea, where the temples of Selinunte have protected them for more than 2600 years. These olives are harvested from the end of September before they are ripe, that is when the pulp is crunchy and the fruits have a bright green color. With a rounded shape and firm pulp, Castelvetrano olives are characterized by having a sweet taste with a slight sapidity.
Peel and wash the vegetables, fry them all separately with different cooking times. Chop the onion and leave it to brown on a low flame in a frying pan with a little oil, add the capers and pine nuts and leave to cook for 10 minutes on a high flame, stirring continuously.
In the meantime, wash the tomatoes, cut and add to the frying pan. Cook for another twenty minutes. Add the celery, the aubergines, the previously sautéed peppers and the Castelvetrano Olives, then add the sugar and wine vinegar.
Let it reduce and garnish with a few leaves of mint or basil. Mix everything; leave it to cool before serving the dish.
