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.

Cook Salix in boiling salted water for 11 minutes, while stirring gently. Drain using a skimmer and eliminate all cooking water from the shape.

Stuff Salix with caponata, decorate with a few basil leaves and enjoy your aromatic and fresh appetizer.