Caponata in Sicilian style

1. Prepare the eggplants - peel them.

2. Cut the eggplants into cubes.

3. Sprinkle with salt - 3 tbsp. Leave for a couple of hours.

4. Wash off the salt, squeeze out.

5. While the eggplants are cooking, chop the onion.

6. Set the onion to fry.

7. Chop the celery.

8. Blanch the tomatoes.

9. Rinse off the brine from the capers and olives.

10. Chop the tomatoes without the skin.

11. Chop the olives coarsely.

12. Add the celery to the onion.

13. Add the capers and olives.

14. Another component - tomatoes. In another frying pan or in a deep fryer, fry the eggplant cubes in batches - 3 minutes per serving.

15. Dry the eggplants on a napkin.

16. Combine vinegar and sugar.

17. Put all the eggplants in the frying pan.

18. Add the stewed vegetables. Pour in the sweet vinegar dressing and simmer for a couple more minutes, add salt and pepper to taste. Enjoy!