Eggplant caponata

Sicilian Eggplant 8 long
600 g of tomatoes for salsa, skinned and made into fillets
250 g of pitted olives
1 celery heart
2 onions
1 bunch Basil
150 g salted capers
2 tablespoons of sugar
1/2 cup of vinegar
extra virgin olive oil
200 g toasted almonds, sliced (optional)
salt to taste.

Diced Eggplant with skin and leave for an hour in salted water to remove the bitter taste.
Drain, Pat dry and FRY in plenty of extra virgin olive oil: appoggiatele to reduce excess oil on paper towels.
Blanch the celery in salted water and cut into pieces.
In a Pan fry the onion once browned add the celery and tomato sauce and cook for 10 minutes.
Add the chopped and pitted olives, capers, salt and pepper and simmer over low heat.
Once restricted, add 2 tablespoons of sugar and vinegar sauce.
Continue cooking for another 10 minutes, finally add the eggplant, stir, Cook a couple of minutes, turn off the heat and let it cool before serving.
If you like you can add toasted almond flakes.