1 lg. eggplant (1 1/2 lb.)
1/2 c. oil
2 1/2 c. sliced onion
1 c. diced celery
2 cans (8 oz.) tomato sauce
1/4 c. red wine vinegar
2 tbsp. sugar
2 tbsp. drained capers
1/2 tsp. salt
Dash pepper
12 pitted ripe olives, cut in slivers

Wash eggplant; cut in 1/2 inch cubes. In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside. In same skillet, saute onion and celery until tender; add 2 tablespoon oil if necessary. Return eggplant to skillet. Stir in tomato sauce; bring to boil. Reduce heat and simmer covered 15 minutes. Add vinegar, sugar, capers, salt, pepper and olives. Simmer covered for 20 minutes longer; stir occasionally. Refrigerate eggplant mixture, covered overnight.