Caponata

Ingredients:
4 tablespoons olive oil
2 eggplants
3 tomatoes
2 celery stalks
1 onion
2 handful of zucchini slices
1 handful of green olives
1 handful of black olives
a little capers
2 cloves of garlic
1 tablespoon caper water (you can also use wine vinegar or aceto balsamico)
a little sugar
a little celery leaves
1 small cup of tomato juice
1 small spoon of vegeta
salt and pepper

Preparation:
To start, cut the eggplants into slices and salt them. After about 10 minutes, drain the excess liquid and place them in hot olive oil (2 wires) in a pan (preferably a grill pan). Grill the eggplants for 5 minutes. Then turn off the heat and leave them in the pan.
Put olive oil (2 tablespoons) in a deep pan and when it is hot, over low heat, add the chopped onion and garlic and let them soften (add a little water if necessary). When they are soft, add the finely chopped tomatoes and a little sugar and let them simmer with the addition of 2 tablespoons of water. Add the zucchini, celery, capers and a little tomato juice and finely chopped olives to the softened tomatoes. Mix everything well and let them simmer for 2-3 minutes. Add the eggplants, caper water and season with pepper, vegeta and salt. Add 1/2 to 1 cup of hot water and let them simmer over low heat, half-covered, for 20-30 minutes. (This meal is also good for Meal Prep.)
When serving, add fresh, chopped celery or parsley leaves. I like it with boiled potatoes.