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1. Eggplant peel, cut into cubes of medium size, folded into a bowl, sprinkle with salt. After 15 minutes rinse with cold water, as it should dry with a paper towel. Preheat a pan with 2 -3 tbsp oil, add eggplant and sauté for 6 minutes to Shift the eggplant to a large bowl. 2. The olives and capers drain in a fine sieve, thoroughly rinse from the brine, then grind. Celery wash the onions clean, chop. 3. Mix roasted eggplant, chopped onion and celery, prepared olives, and capers.

4. Scald the tomatoes with boiling water to remove the skins. The pulp is cut into small pieces.

Reheat in a pan with 1 -2 tbsp oil, put the tomatoes, add sugar. Simmer for 4 minutes 5. Add the tomatoes to the vinegar. Season with salt and pepper to taste. Cook without lid over high heat 7 to 8 min. 6. Parsley wash, dry and chop. Fill the eggplant to tomato sauce, add the parsley, allow to cool to room temperature, then refrigerate.