3 medium eggplants, cut into large cubes
Rinse the capers and soak them in cold water. Fry the eggplant with the salt in 2 tablespoons of olive oil. In a saucepan, sauté the onions in the olive oil for 2 minutes. Then add the celery, zucchini and tomatoes. Continue cooking for 10 minutes. Add the capers, raisins, olives, vinegar and sugar. Simmer over low heat for 10 to 15 minutes. Once the eggplant is cooked, drain in a colander to remove any excess water. Add the eggplant mixture and cook for 10 minutes to allow the flavours to blend. Adjust seasoning if necessary. Let cool and serve.