Eggplant Greek Caponata - Oleve

Ingredients

• 1250gr. Celery diced
• Olive oil
• 3 pcs. Fresh tomatoes on dice
• 8 pcs. eggplants, diced
• 1500 gr. chopped onions
• 2 cups. Caper tea, well-salted
• 3 tablespoons pine nuts
• 200gr. Chopped green olives
• 100 gr. chopped black olives
• 180 ml of vinegar
• 2 tablespoons sugar
• 3 tablespoons chopped tomato paste
• Fresh chopped Genovese basil leaves
• Parsley
• A little chopped sage
• 15 salted and finely chopped anchovies
• salt
• 4 sec. Chopped garlic
• 300 gr. black currants
• Pepper