Sicilian Caponata

Begin by filling a large container with water, adding a moderate amount of salt to the mixture. Place the pot on high heat and bring the water to a rolling boil. Next, add the celery to the boiling water and continue cooking until it becomes tender, approximately 1 minute. Remove the pot from the heat source and immediately transfer the celery to a colander, allowing excess water to drain off. Immediately submerge the celery in an ice bath for several minutes to halt the cooking process, then drain again.

In a large skillet, heat a moderate amount of oil over medium heat. Add the sliced onion and cook until it becomes soft and translucent, around 5 minutes. Add the previously cooked celery to the skillet and continue cooking until both vegetables are tender, approximately 5 minutes. Add sliced eggplant, red bell peppers, and zucchini to the skillet and cook until they begin to soften, about 5 minutes. Stir in a mixture of tomato puree, vinegar, and sugar to add flavor to the dish. Continue cooking until all vegetables are tender, around 15 minutes.

Add pitted olives, raisins, pine nuts, and capers to the skillet. Season with salt and pepper to taste, then continue cooking until all flavors are well combined, approximately 5 minutes.

Remove the skillet from heat and stir in chopped basil to add a fresh flavor. Allow the dish to cool before serving at room temperature.