2 med. eggplants
1/2 c. olive oil
1 clove garlic, minced
3 stalks celery, chopped
1 med. onion, chopped
1 c. chopped plum tomatoes
1/4 c. capers
1/4 c. red wine vinegar
1 tbsp. sugar
1 tbsp. basil
1/2 tsp. salt

Peel eggplant and cut into 1/2 inch cubes. Heat oil in a large skillet. Saute garlic and eggplant until eggplant is lightly browned. Remove eggplant from skillet. Add celery and onions to skillet, saute until tender. Add tomatoes and simmer 5 minutes. Drain capers. Add eggplant, capers, vinegar, sugar, basil and salt. Simmer 5 minutes more. Remove from heat. Chill in refrigerator. Serve with Italian bread. 8 servings.