Cut the Eggplants in small cubes and sprinkle salt and put them in a colander to drain for 30 minutes.
heat the olive oil. Add the celery and cook over a moderate heat, stiring frequently, for 10 minutes.
Then stir in the oinions and cook for onother 10 minutes, untill the celery and the onions are soft and lightly colored.
Transfered them to a bowl.
Pour the aubergines and cook for onother 8 minutes.
Return the celery and onions to the pan and stir in the vinegar and sugar, tomatoes, green olives, capers, anchoives and the rest. Bring them to boil and cook them for 15 minutes stiring frequently.
- 2lb of Eggplants,
- olie oil
- 6 oz of finely chopped celery
- 3 oz of finely chopped onions
- 3 fl oz of vineger mixed with 4 scant teaspoons suger
- 11/2lb of canne peeled tomato
- 6 large green olives
- 11/2 tablespoons capers
- 4 flat fillets