3 eggplants, 2 oz. capers, 1 heart of celery branch, 4 oz. green olives,1 large white onion, 5 large tomatoes, 1 oz. garlic, ¾ cups olive oil, 1 tsp. wine vinegar, 3 bay leaves, salt, pepper. One can add to these ingredients: 8 anchovies in olive oil, 1 oz semolina sugar , 1 large bunch parsley, 1 small bunch thyme, 1 box of tuna in olive oil
Peel and dice the eggplants. Heat oil in a frying pan. Once it’s very hot, toss eggplant in the oil and brown. Drain. Boil a pot of water (with 1 oz. salt for every 4 cups of water used). Wash celery, shred it, and toss it in the boiling water. Blanche for 5 minutes, then drain. Peel the tomatoes, dice, and remove seeds. Peel garlic and onion. Dice. Pit and chop green olives. Coarsely chop capers.