Eggplants - 600 g
Celery - 3 stalks
Onions - 200 g
Basil - 1 bunch
Tomatoes - 1 kg
Olives without stones - 50 g
Capers - 2 table spoons
White balzamiko vinegar - 5-6 table spoons
Olive oil - 100 ml
Sugar - 1/2 tea spoons
Black ground pepper, salt to your taste
Cut eggplants in 1 sm cubes, put in a bowl, salt and leave for 1 hour, so that to remove bitterness.
Cut celery in slices with the length of 3 sm, put aside celery greens. Cut onions largely. Cut tomatoes small. Take tomato juice and use for other dish (for example, soup). Cut olives half-and-half.
Pour 4 table spoons olive oil in a stewpot. Fry onions, add celery and fry. Add sugar, salt and pepper. Add tomatoes, olives and capers, stew with an open lid on weak fire for 15 minutes.
At this time squeeze out eggplants slightly, dry with a paper napkin. Pour remained olive oil in a frying pan and roast eggplants on strong fire. Spread out fried eggplants on a paper napkin, so that superfluous fat would flow down.
Add eggplants in a stewpot, pour with white balsam vinegar, stew for 15 minutes, salt, pepper to your taste. Strew with basil leaves and celery greens.