Ingredients:
- 6 eggplants
- 1½ teacup white cream cheese
- 400 gr. fresh tomato juice
- 1 fresh tomato, diced
- 250 gr. brown olives, pitted
- 1 bunch celery, chopped
- 150gr capers
- 2 medium onions, chopped
- 1 tsp sugar
- 2 tblsp vinegar
- salt
- ½ cup olive oil
- 1 tsp basil
Peel the eggplants and cut into small cubes and leave for one hour to soak in salted water. Then drain them and fry in plenty of hot oil until they are folden brown. Remove the eggplants from the frying pan and place them on absorbent kitchen paper to drain their oil. Separately scald the celery and olives for 1 minute in boiling water. Meanwhile, cook the tomato juice with the chopped onion and basil. Fry the olives, the capers and the celery in a little olive oil, add the sauce, the sugar and vinegar. Finally, add the eggplant and cook on low heat for 10 minutes. Put the mixture in shaping utensils. When it is cold remove from the utensils suffuse with the creamy cheese, sprinkle some celery and add a touch of diced tomato at the top and serve.
