1.
Cut the aubergines into cubes and eliminate vegetation water by salting them and letting them drip on a colander. Slice the onion and brown it with some oil in a saucepan. Add sliced tomatoes, olives, pine nuts and a handful of desalted capers. Squeeze the aubergines, dry them well, fry them a little at a time and add them to the saucepan with the other ingredients. Cook a few minutes and then add vinegar, sugar, a pinch of salt and a few basil leaves. Turn up the heat to evaporate the vinegar and let your preparation cool.
2.
Cook Salix in boiling salted water for 11 minutes, while stirring gently. Drain using a skimmer and eliminate all cooking water from the shape.
3.
Stuff Salix with caponata, decorate with a few basil leaves and enjoy your aromatic and fresh appetizer.
