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11 INGREDIENTS Servs 4 600g eggplants 100g celery 1 large onion 300g peeled tomatoes 100g pitted green olives: 30g salted capers 30g pine nuts (optional) 30g raisins(optional) 2 tbsp white wine vinegar 1 tbsp sugar Extra virgin olive oil as needed A few leaves of fresh basil METHOD 1. Prepare the eggplants. Wash the eggplants, cut them into cubes, and place them in a colander. Sprinkle with coarse salt and let them drain for about 30-60 minutes to remove any bitterness. Rinse the eggplants and pat them dry with kitchen paper. 2. Fry the eggplants. Heat a generous amount of olive oil in a large frying pan and fry the eggplant cubes until golden brown. Drain them on paper towels and set aside. 3. Prepare the base. In a large saucepan, saute the finely chopped onion with a drizzle of olive oil. Add the celery, cut into small pieces, and cook for a few minutes. Stir in the peeled tomatoes, crushing them with a fork, and let simmer over low heat for 10-15 minutes. 4. Add the main ingredients. Add the sliced olives, rinsed capers (to remove excess salt), pine nuts, and soak and drain raisins. Mix well. 5. Create the sweet-and-sour flavour. Dissolve the sugar in the vinegar and pour it into the mixture. Let it cook for a few minutes until the flavours combine. 6. Combine with the eggplants. Add the fried eggplants to the saucepan and gently stir to incorporate all the flavours. Season with salt and pepper,. 7. Finish and serve. Turn off the heat and garnish with a few fresh basil leaves. Caponata Di Melanzane INGREDIENTS For the gnocchi 1kg potatoes 300g all-purpose flour 1 egg Salt to taste For the sauce 200g gorgonzola cheese 200ml fresh cream 200g fresh spinach 50g chopped pistachios Black pepper to taste Olive oil to taste METHOD 1. Boil the potatoes with the skin in plenty of salted water until tender (about 30-40 minutes). 2. Drain, peel, and mash with a potato masher. 3. Add the flour, egg, and a pinch of salt. Knead until you get a smooth dough. 4. Form rolls of dough about 2cm in diameter and cut them into 2cm long pieces. 5. If desired, create ridges on the gnocchi with a fork. 6. Bring a pot of salted water to a boil and cook the gnocchi until they rise to the surface (about 2-3 minutes) and drain. 7. In a pan, heat a drizzle of olive oil and add the spinach. Cook until wilted. Add the cream and gorgonzola in pieces. Stir until the cheese melts. Add the drained gnocchi to the pan and gently mix to coat them in the sauce. Season with pepper. 8. Serve hot sprinkled with chopped pistachios. Pesto Gnocchi