JEWISH STYLE CAPONATA Ingredients for 4 people 1000g aubergines - Salt as required - 1 onion - Olive oil as required - 3 cloves garlic - 750 g tomatoes - 3 sticks celery - 2/3 tbsp wine vinegar - 1/3 tsp sugar - Pepper to taste - 100 g green olives - 1 tbsp of capers Preparation Cut the aubergines into strips about 2 cm. long, sprinkle with salt and leave them to drain in a colander for one hour. Fry the onion in 4 tablespoons of olive oil until lightly browned, add the rest of the oil, and when the aroma rises add the peeled and chopped tomatoes, the celery chopped into small pieces, the vinegar and the sugar. Add salt and pepper, the stoned and chopped olives, the capers and cook on a low heat for 15 - 20 minutes, until the tomatoes have dissolved into a thick sauce. Wash the aubergines and dry them with kitchen paper. Fry them, a little at a time, in hot oil until they become lightly browned. Dry them on kitchen paper and add the tomato sauce. Stir and cook on a low heat for another 10 to 15 minutes. RED CHICORY WITH BACON Parma style ham or cooked ham can be used in alternative to the bacon. Ingredients for 4 people Radicchio style Chicory as required - 120g bacon - 2 cloves garlic - Oil Salt and pepper - Vinegar Wash two or three heads of chicory and cut the leaves into a salad. Season with salt and oil. Cook the garlic with three tbsp of olive oil in a frying pan until it turns golden. At this point remove the garlic. Add the bacon cut into small strips, and fry until it becomes crunchy and golden. Add two spoonfuls of wine vinegar and allow it to evaporate slightly. Pour the sauce onto the chicory, add salt and pepper to taste, mix together and serve immediately.