2 med. eggplants
1/2 c. olive oil
2 onions, chopped
1 can tomatoes (standard size)
1 c. sliced celery
2 oz. capers, washed
2 tbsp. sugar
1/4 c. red wine vinegar
Salt and pepper

Wash eggplants, peel and cut into 1 inch cubes. Dry well. Fry in very hot oil 10 minutes or until soft and slightly brown. Remove eggplant and put in large saucepan. Brown onions in same oil adding a bit more oil if necessary

When onions are golden, add tomatoes and celery, simmer 15 minutes or until celery is tender. Add capers. Add mixture to eggplant. Dissolve sugar in vinegar, add salt and pepper to your taste, heat slightly. Add to eggplant. Cover and simmer 20 minutes, stirring occasionally. Let cool. Serve as relish or on crackers as appetizer.