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Peel the eggplants, cut them in dice, make heat oil in a frying pan, throw the pieces of eggplants in this very hot oil, let well come back and, when the pieces of eggplants are browned well, drain them. Make boil salty water (20 g of salt for 1 liter of water). Clean and wash the heart of celery, shred it, throw this celery elegantly in the boiling water pan and let whiten it 5 minutes, drain it then. Prune the tomatoes, cut them in dice, after having withdrawn the seeds and the overflow of water. Peel the garlic and the onion, cut the garlic in small discs and shred the white onion, chop the green olives then, after having pitted them as he/it must, finally, rudely chop the capers. Tops to heat the oil of olives in a chain (of pr&
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