Cut the aubergines in chunks then soak them in water and salt for 2 hours. Drain and dry them; then fry them in hot olive oil until they are golden yellow.

         In another saucepan make a tomato sauce with onions and basil. Fry the olives, the previously boiled celery cut in little pieces, and the capers; it is better to add some water to keep everything from browning. Then add the tomato sauce, the aubergine chunks, the sugar, the vinegar and the salt.

       Cook for about two minutes, until complete evaporation of the vinegar. Finally put on a large plate and serve cold.

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