Caponata with olives

Peel the eggplant, cut into cubes, place in a bowl, and sprinkle with salt. After 15 minutes, rinse with cold water, dry with a paper towel, and fry in a pan for about 4 minutes, then transfer to a bowl.

Chop olives, capers, onion, and celery and add to the eggplants.

Scald the tomatoes with boiling water and peel them. Chop the flesh and stew with sugar for about 4 minutes. Then add vinegar, salt, pepper, and cook uncovered on high heat for another 7-8 minutes.

Mix the eggplants with the prepared tomato sauce, add chopped parsley. Let the mixture cool, then place it in the refrigerator.