CAPONATA DI MELENZANE

Ingredients

5 eggplants,
200 grams white olives,
100 grams capers,
100 grams celery,
3 onions,
150 grams tomato paste,
100 grams sugar,
1-cup vinegar,
¼ cup of olive oil, 600 grams sesame oil.

Directions

Dice eggplants and place with salt to remove bitterness. Fry.
In a saucepan slice onions and fry. In a spot of boiling water place diced celery, seeded olives and capers. Cook for a while.
When celery is cooked, drain and wash with fresh water. Place all in a casserole dish add sauce, sugar, vinegar and mix with wooden spoon for 10 minutes.
Remove sauce from heat and place eggplants. Place all ingredients on serving dish. Sprinkle chopped parsley.