Put the eggplant cubes in layers in a colander, sprinkling salt on each layer. Leave the eggplant for about 20 minutes to degorge, then rinse well and dry (see opposite). Put the eggplant in a large bowl.
Blanch the celery in boiling water for 1 minute then plunge into cold water, drain and set aside. (Blanching dilutes the flavour of the celer