Cut the aubergine into 1.5cm pieces and the celeriac into 1cm pieces. Bring a pan of salted water to the boil, cook the celeriac for 4 minutes and then drain and set to one side. Slice the onion and sauté for about 7-8 minutes and then braise in about 15g of oil. When ready, add the pitted black olives, capers, pine nuts, diced tomatoes and celeriac. Cook together for 20 minutes. Fry the aubergine in the rest of the oil until golden brown on all sides. When done, turn it in the vegetable ragout, add the sugar and the vinegar, and cook for a further 2-3 minutes until the vinegar smell has evaporated. Remove from the heat and add the fresh basil.

Recipes by Trattoria La Coppola