- 400 g (14 oz) eggplants
- 2–4 fresh artichokes
- Cut the eggplants, artichokes, zucchini, and celery into cubes. If fresh artichokes are not available, oil-preserved artichokes in a jar can be substituted.
- Salt the eggplant cubes lightly and place them in a colander to drain for about 20 minutes. Rinse and pat them dry.
- Sauté the eggplant cubes in a pot with olive oil until browned, and then remove