2 lbs. eggplant, peeled & cut into 1/2 inch cubes (about 8 c.)
Salt
1/2 c. olive oil
2 c. celery, finely chopped
3/4 c. onions, finely chopped
1/3 c. wine vinegar, mixed with 4 tsp. sugar
3 c. drained canned Italian plum or whole pack tomatoes
2 tbsp. tomato sauce
6 lg. green olives, slivered & drained
2 tbsp. capers
4 flat anchovy fillets, rinsed & pounded smooth
2 tbsp. pine nuts, salt and ground pepper

Sprinkle cubes of eggplant generously with salt and set them in a colander over paper towels to drain. After 30 minutes, pat dry with fresh paper towels and set them aside. Heat 1/4 cup olive oil in heavy skillet, add celery and onions and cook over moderate heat, stirring frequently for 10 minutes until celery and onions are soft and lightly colored. With slotted spoon transfer to bowl. Pour remaining 1/4 cup oil in skillet and over high heat saute the eggplant in it, stirring and turning about 8 minutes until they are lightly browned. Return celery and onion to skillet, stirring in vinegar and sugar, drained tomatoes, tomato paste, green olives and capers, anchovies, and salt and pepper. Bring to a boil, reduce heat. Simmer, uncovered, stirring for 15 minutes. Add nuts and serve.

A little complicated, but well worth the effort. It keeps in the refrigerator for a long time. This salad is nice to have on hand.