In a skillet, sauté over low heat with a tablespoon of olive oil the finely chopped pieces of celery and onion. Add the tomato concentrate, and let cook for 5 minutes while continuously mixing, then add the peeled tomatoes. Let cook for 1h30 at low heat. Reduce the vinegar until the consistency becomes syrup-like. Cut the eggplant into large cubes. Let the eggplant sauté in a skillet with olive oil. Drain.
Chop the olives and capers, and add them to the tomato sauce so that the vinegar and eggplant reduce. Let cook for another 10 minutes. Preheat the oven to 250 degrees. Put the caponata into a pot. Make two holes into the caponata, and then proceed to crack two eggs over these holes. Cook in the oven for 5 minutes. Once out of the oven, add three large spoonfuls of stracchino, some chiseled mint leaves, and finely cut spring onion.
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