2 LARGE EGGPLANTS
1 Teaspoon SALT...
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, mashed
2 ONIONS, CHOPPED
1 Pound plum TOMATOES cutted into pieces
3 CELERY cutted into pieces
1 Pound BLACK OLIVES
12 Ounce OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
pinch SALT AND PEPPER
Put unpeeled eggplant in salt and water and leave it rest for 1 hour.
Squeeze dry eggplant, saute in oil until becomes soft. Remove in same oil fry onions, garlic .
Add tomatoes, olives, celery. Cook the mixture about 20 minutes.
Add to the mixture eggplant, capers and pine nuts.
In another pan dissolve vinegar and sugar. When is
dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes.