Wash, dry and dice eggplants.Wash, dry and dice the celery. Heat the oil in a casserole dish and fry the eggplants until they begin to toast. Cover and cook over low heat.
Meanwhile, in a frying pan, sauté the remaining celery and chopped garlic with a drizzle of olive oil. As soon as they begin to color, add the diced tomatoes, capers, olives and raisins. Add the brown sugar and simmer for twenty minutes over medium heat.
Add the eggplants to the tomato-celery mixture and cook for a further ten minutes.
Pour the vinegar over the vegetables, season with salt and pepper, stir and turn off the heat after a few minutes. Leave to cool and rest.
Serve (cold) with grilled meats or on slices of bread with a few toasted pine nuts.
