1/4 c. olive oil
1 lg. onion, chopped
1 lg. stalk celery, cut in 1/4" cubes
1 eggplant, cut in 1/4" cubes
1/2 pt. cherry tomatoes, quartered
1/2 c. quartered pitted black olives
1/2 c. quartered pimiento stuffed olives
1 (8 oz.) can tomato sauce
1/4 c. sugar
1/4 c. tomato paste
1/4 c. red wine vinegar
1 1/2 tsp. drained capers
1 1/2 tsp. salt
1 tsp. basil
3/4 tsp. ground black pepper
1/4 tsp. ground red pepper

Place oil in onion in large microwave safe bowl. Cover with plastic wrap; vent one corner. Microwave on high 9 minutes, stirring every 3 minutes. Add celery to onion, cover, vent, microwave on high 4 minutes. Stir in eggplant, cover, vent microwave on high for 9 minutes, stirring every 3 minutes or until mixture is thoroughly heated. Add remaining ingredients, cover, vent, microwave on high until boiling, about 13 to 15 minutes. Let bowl stand covered until mixture cools to room temperature, stirring occasionally. Caponata will keep in refrigerator for a month. Serve on crackers. Makes about 4 1/2 cups. This is a time consuming recipe, but well worth it. I make a double batch.