2 eggplants

4 celery stalks

1 garlic clove

half glass of white vinegar

4 tbs extra virgin olive oil

salt and pepper

if you like: pitted kalamata olives

Bring water to a boil and add a generous pinch of salt. Meanwhile peel and dice the eggplants to 3 cm pieces. Boil the aubergines for 8/9 minutes (until they get softer – careful not to overcook them).

Drain all water, and still hot into the colander, sprinkle them with the vinegar (I like them sour, if you prefer a milder taste use half vinegar). Cool down.

Clean and dice the celery (including the leaves) to pieces 1 cm long. Chope finely the garlic clove. In a bowl, put the eggplants, the diced celery, the garlic, the olive oil, and if you like the pitted olives. Mix well. Season with salt and pepper to taste and serve.