[cooked-sharing]
Wash and cut the eggplant into medium size cubes.
Soak cubes in cold water and salt for 30 minutes
In the meantime, wash the celery and cut it into medium size pieces. (use the leaves of the celery)
Peel the onion and chop it.
Drain the eggplant, do not rinse.
Fry the eggplants in hot corn oil ( about 375 F- 190 C ) and drain on paper towels.
Set the eggplants aside in a large casserole.
In a large frying pan, sauté onion for 5 minutes
with olive oil.
Add the celery (including leaves), capers and olives and sauté for another 10 minutes
Use a hand blender and blend the Roma tomatoes (not completely)
Add the Roma tomatoes and the sugar.
Cook for 20 minutes
(The vegetables must be soft and the sauce thick)
Remove from stove.
Pour the sauce on top of the eggplants
Sprinkle the vinegar on top.
Ingredients
Directions
Wash and cut the eggplant into medium size cubes.
Soak cubes in cold water and salt for 30 minutes
In the meantime, wash the celery and cut it into medium size pieces. (use the leaves of the celery)
Peel the onion and chop it.
Drain the eggplant, do not rinse.
Fry the eggplants in hot corn oil ( about 375 F- 190 C ) and drain on paper towels.
Set the eggplants aside in a large casserole.
In a large frying pan, sauté onion for 5 minutes
with olive oil.
Add the celery (including leaves), capers and olives and sauté for another 10 minutes
Use a hand blender and blend the Roma tomatoes (not completely)
Add the Roma tomatoes and the sugar.
Cook for 20 minutes
(The vegetables must be soft and the sauce thick)
Remove from stove.
Pour the sauce on top of the eggplants
Sprinkle the vinegar on top.