2 lbs. eggplant
Salt
1/2 c. olive oil
2 onions
1 1/2 lbs. peeled plum tomatoes, fresh or canned
2 celery stalks
1 tbsp. capers
12 lg. green cracked olives
1/2 tbsp. wine vinegar
1 tbsp. sugar

Prepare eggplants by slicing and sprinkling with salt. Let sit in colander for 20-30 minutes then rinse and dry. Cut into 1 inch cubes and saute in 5 tablespoons of the olive oil over medium heat for 10 minutes or until golden and slightly limp.

Peel onions and cut into thin slivers. Saute until limp in remaining olive oil in Dutch oven over medium heat. Cut tomatoes into chunks and add to onions. Simmer for 5 minutes.

Dice celery into 1/2 inch pieces and add to simmering tomato sauce with capers and olives. Bring to boil, add eggplant and return to boiling. Add vinegar and sugar and cook for another 5 minutes. Do not overcook. Serves 4-6.