Celery and aubergine jam
500 gr of aubergines
300 gr of celery
400 gr sugar
50 gr pistachios
a pinch of hot pepper.
Wash the aubergines well and remove the peel. Cut them into cubes keep the peel, but not the seeds, to one side.
Wash the celery well and remove the large section and leaves. Also remove the filaments of celery before cutting into chunks.
Put the vegetables in a pan with 100 ml of water, cover and cook until they will are soft.
Combine the sugar, pistachio nuts and hot pepper and stir well until the mixture reaches the correct consistency.
Pour the jam into a jar while still hot. Turn the jar over and wait for it to cool down on the table top.