INGREDIENTS
1
Basil, Fresh
1 1/4
lbs Celery stalks
2 1/4
lbs Eggplants
2/3 lb
Onions
2/3 lb
Tomatoes, fresh
6 oz
Capers, salted
1/2 lb
Green olives, in brine packed
1 cup
Tomato sauce
2 tbsp
Granulated sugar
1
Sea salt, Fine
1
Olive oil
1/3 cup
Vinegar
5 tbsp
Pine nuts