2 eggplants, peeled
1/2 c. olive oil
2 onions, sliced
14 1/2 oz. can tomatoes, drained and chopped
1 c. celery, chopped
1/4 c. vinegar
2 tbsp. sugar
salt and pepper to taste
1/4 c. green olives, chopped
capers to taste

Slice eggplant and squeeze dry with paper towels. Dice into 1-inch cubes. Brown in hot oil 10 minutes or until soft and brown, adding onions during last 3 minutes of browning. Add tomatoes and celery. Simmer for 15 minutes. Add vinegar, sugar, salt, pepper, olives and capers. Simmer 20 minutes longer over low heat. Tastes best when served at room temperature on crackers or crusty Italian bread.