Gnocchi caponata

Cut the eggplants into cubes. Fry them until golden brown in a neutral oil. Place on a paper towel and sprinkle with a little coarse salt.

Finely chop the celery and onion. Sauté them in a good splash of olive oil. Take the peeled tomatoes, crush them by hand as you add them to the pan.

Let the whole mixture simmer for 10 minutes over low heat. Add the raisins and finely chopped olives and let it simmer for another 10 minutes. Finally, add the eggplants and stir.

Finish the sauce with a splash of white wine vinegar & a pinch of sugar. Taste and aim for the balance between sweet and sour.

Cook the gnocchi until tender in lightly salted water. Spoon them onto a plate, top with a generous amount of caponata and top with burrata.