Mille-feuille of Caponata

To prepare the mille-feuille of caponata, start with the caponata itself. Our advice is to prepare it the day before. Clean the onion and slice it thinly 1, then slice the celery 2, and finally cut the tomato into large pieces 3

Place the pine nuts in a pan and toast them until golden, then set them aside 4. Move to the stove and start cooking the caponata. In a pot, heat a drizzle of oil, add the onions, and let them soften for a few minutes over low heat, then add the celery and let it brown 5. It's time to add the desalted capers 6

the pitted olives 7 and the toasted pine nuts 8. Then add the tomatoes and a pinch of salt 9,

give it a good stir, and cover with a lid 10. Let it cook for about 15 minutes. Meanwhile, prepare the sweet and sour sauce by mixing vinegar, tomato paste 11, and sugar in a bowl. Mix well 12.

As soon as the seasoning is ready, pour the sweet and sour sauce into the pot, keeping some aside for the final decoration 13, turn off the heat, and add hand-torn basil leaves 14. Stir and let it cool, then refrigerate overnight. This way, the flavors will blend nicely. After the time has passed, thinly slice the salted ricotta 15

and move on to the eggplants. After washing and drying them, trim and thinly slice them 16. Then immerse a few slices at a time in a pot full of boiling oil 17, as soon as they are golden, drain them on absorbent paper and let them cool 18.

Then move on to the assembly. On the serving plate, place a sheet of guttiau bread, a few spoonfuls of caponata in the middle 19, then some slices of fried eggplant 20, the salted ricotta, and basil leaves 21

and repeat. Then guttiau bread 22, eggplants 23, caponata, and basil 34.

Finish with another layer of bread 25 and garnish with a few basil leaves and the remaining sweet and sour sauce. We chose to use a squeeze bottle, but a parchment paper cone or directly a teaspoon will work 26. Your mille-feuille of caponata is ready: enjoy 27!