1/4 c. olive oil
2 med. eggplants, unpeeled, cut into 1 inch cubes
2 tbsp. olive oil
2 med. onions, finely chopped
1 lg. garlic clove, minced
2 stalks celery, chopped
1 tsp. salt
Pepper, to taste
2 c. stewed tomatoes, undrained and chopped
1/2 tsp. dried basil
1/2 tsp. oregano
10 black olives, chopped
2 tbsp. chopped walnuts
1/4 c. vinegar
1 tbsp. sugar

Heat olive oil and saute eggplants (use more oil if necessary). When eggplant is cooked and tender, transfer it to a dish and set aside.

In 2 tablespoons olive oil saute onions, garlic and celery until onions are soft. Return eggplant to pot and add remaining ingredients. Simmer for 15-20 minutes. Capanato should be thick but not dry. Add a little water if mixture is too dry and cook a little longer if it is too wet. Serve chilled or at room temperature. Serves 6-8.