Eggplants caponata

Ingredients:

5 eggplants black

1 stalk celery

1 large onion

100 grams of capers

200 grams of pitted olives

1 / 2 cup of vinegar

2 tablespoons sugar

80 g of tomato extract

salt and pepper

Procedure:

Clean and dice the eggplant, put them in a colander with a little salt to make them drain, wash, dry and fry in hot oil, put them on paper towels. Clean and cut the celery into small pieces and blanch it in a little salted water, desalination capers. In a large skillet, fry the onion, add celery, capers, tomato extract dissolved in half a cup of hot water, olives, and mix salt and pepper, mix the sugar with the vinegar and add the mixture, then add the fried eggplant and stir slightly. Serve at room temperature.