Easy Caponata

Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.

Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent about 5 minutes. Add eggplant red bell peppers and zucchini and cook until slightly softened about 5 minutes. Stir in tomato puree vinegar and sugar. Cook until the vegetables are tender about 15 minutes. Add olives raisins pine nuts and capers. Season with salt and pepper and cook until flavors are well combined about 5 minutes.

Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.