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PdfChop half an onion, add some basil, fry, add the cherry tomatoes cut in half, prepare a simple sauce, pass it through a food mill.
Cut the aubergines into cubes (about 2cm) and leave them for a few minutes in salted water, dry them and fry them in plenty of olive oil, lave to strain on frying paper.
Clean the celery and cut the ribs into small pieces and boil it in salted water.
Cut the onions into julienne strips, put them in a pan with lightly salted water and boil them.
Assemble the onion, aubergines, celery, olives after having pitted them, desalted capers, tomato sauce and a little olive oil in the large pan and finish cooking waiting for the sauce to thicken;
Dissolve the honey in the vinegar, and add it to the caponata, let it mix, adjust the salt and pepper, and remove from the heat, serve cold or just warm,
Add some chopped almonds fried with a drop of olive oil on top.