Ingredients:

1 pound aubergines
olive oil for frying
3 stalks of celery
1 medium onion, sliced
8 ounces ripe tomatoes
1 tablespoon sugar
quart pint good red wine vinegar
1 tablespoon pine-nuts (optional)
1 tablespoon sultanas
2 ounces large green olives
1 tablespoon capers
salt and pepper to taste

Directions:

Wash the aubergines and cut into large dice without peeling them. Sprinkle with salt and leave in a colander for 1 hour to drain off the bitter juices. Wash well and thoroughly dry. Heat plenty of oil and fry the aubergines until brown. Drain on kitchen paper. Cut the celery stalks into short lengths and fry in the same oil until crisp. Take from the pan and put aside with the aubergines. Take a ladleful of the oil from the pan, put into another pan and add the onions and tomatoes, stir well then add the remaining ingredients, aubergines and celery. Cook gently for 10 minutes. Take from the stove, arrange on a plate and leave until quite cold, before serving.

Variations:

1. Adding 2-3 tablespoons of grated bitter chocolate or a large quantity of finely chopped basil with the remaining ingredients.
2. Strips of sweet pepper, fried separately like the aubergines and celery, can also be added as a garnish.