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Ingredients (4 servings): 1 package of Trecce
  • 4 small eggplants, diced
  • 2 cloves of garlic, finely chopped
  • 1 medium-size onion, finely chopped
  • 50 g. capers
  • 2 celery stalks, finely chopped
  • 1/3 cup vinegar
  • 1 tablespoon sugar
  • 100 ml. olive oil
  • 1 cup ripe tomatoes, finely chopped
  • salt and freshly ground pepper
  • fresh basil leaves
Execution: Cook the Trecce in boiling salted water, according to the instructions. Heat 2 tablespoons of olive oil in a pan and sauté the onion for 4 -5 minutes. Add the celery and sauté for 3 -4 more minutes. Add the capers, the tomatoes, the vinegar and the sugar, stir and lower the heat. Cook over low heat for 10 – 15 minutes. Heat the remaining olive oil in another pan and fry the eggplants until brown. Drain on kitchen paper towel and toss them into the tomato sauce. Drain the pasta and transfer it into the saucepan. Stir and serve with basil leaves and freshly ground pepper.