Ingredients for 6 people:

-6 eggplants
-2 onions
-2 celeries
-4  tomatoes -200 gr. of  greens olives without stone
-3 spoons of capers
- basil
-1 spoon and a half of sugar
- half glass of vinegar
- salt q.b.

 

Preparation:

 

Cut into little dices  the eggplants and put them  in a colander sprinkling it with salt . Leave them resting for an hour so that they lose their bitter liquid. Fry them in hot oil. In the fried oil, that you have poured in a wide frying pan, brown the onions cut fine, the heart of the celeries previously boiled and cut it to pieces , peeled tomatoes  and made pieces , the olives, the capers without salt and add enough salt to cook this sauce till celery will be cooked. Add the eggplants previously fried and some leaf of basil. After having cooked the sauce for others 10 minutes,  add the sugar and the vinegar. Serve your caponata cold.