Directions: Peel the eggplants, and cut into 1/2 to 1 inch pieces. Put in a colander, sprinkle with the salt and leave 30 minutes. In a large pan, add a few tablespoons of the oil, and when hot add the onions, and cook until soft. Add the celery and garlic, and cook 5 minutes. Add the tomatoes and cook an additional 10 minutes or until the liquid has evaporated and the mixture is thick. Rinse the salt from the eggplant and pat dry. Add the rest of the oil into a frying pan and once it is hot, add the diced eggplant. Cook until the eggplant is tender and turning golden brown. Add the eggplant to the tomato mixture with the rest of the ingredients, and cook on low for another 15 minutes. Check the seasonings and let come to room temperature b