Sweet and sour eggplant stew with pears - Ravida

Ingredients

• 1 ½ Lb./600 grams dark skinned eggplant/aubergine, chopped into 1”/3 cm cubes
• Extra virgin olive oil
• 1 celery stalks (1 ½ cups), cut into 2 cm dice
• 2 onions ( 2 cups), coarsely chopped
• 3 tbs/40 gms capers cured in salt, thoroughly rinsed
• ¾ cup/100 gms green olives in brine, rinsed, pitted and chopped in halves
• ¾ Cup/2 pears, cut in quarters
• 1/2 cup red wine vinegar
• 1-2 tablespoon sugar, depending on sourness
• 1/2 cup tomato sauce
• 8 fresh mint leaves, optional