2 lbs. eggplant, peeled and cut into 1/2 inch cubes
Salt
1/2 c. olive oil
2 c. finely chopped celery
3/4 c. finely chopped onion
1/3 c. wine vinegar, mixed with 4 tsp. sugar
3 c. drained, canned plum tomatoes
2 tbsp. tomato sauce
6 lg. green olives, pitted, slivered and rinsed
2 tbsp. capers
4 flat anchovy fillets, well rinsed and pounded smooth (optional)
Salt and pepper

Sprinkle eggplant with salt and set in colander or large sieve over paper towel to drain. After 30 minutes, pat the cubes dry with fresh paper towels and set aside. In heavy skillet or wok, heat 1/4 cup of the olive oil. Add celery and cook over moderate heat, stirring for 10 minutes. Stir in onions and cook another 8-10 minutes. With slotted spoon, transfer to a bowl.

Pour the remaining 1/4 cup olive oil into the skillet and over high heat saute the eggplant cubes, stirring and turning constantly for about 8 minutes or until lightly browned. Return celery and onions to the skillet and stir in vinegar and sugar, tomatoes, tomato sauce, green olives, capers, anchovies and salt and pepper to taste. Bring to a boil, reduce heat and simmer uncovered, stirring often, for about 15 minutes. Add extra vinegar or salt and pepper if needed. Transfer to a salad bowl and refrigerate until ready to serve.