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1 large eggplant
1/2 cup plus 2 tbsp. oil
2-1/2 cups sliced onions
1 cup celery, diced
1/2 tsp. salt
1-1/4 tsp. pepper
2 8-ozs. cans tomato sauce
1/4 cup red wine vinegar
2 tbsp. sugar
2 tbsp. capers, drained (optional)
12 pitted black olives, cut in slivers

Wash eggplant; cut into 1/2" cubes. Put 1/2 cup oil in large skillet, sauté eggplant until tender and golden brown. Remove and set aside.

In 2 tablespoons hot oil in same skillet, sauté onions and celery until tender, about 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boiling, simmer covered 15 minutes.

Add vinegar, sugar, capers, salt, pepper, and olives. Simmer covered 20 minutes.

Refrigerate overnight. Drain off oil when cold. Serve with toasted rounds.

Posted by Michelle Fanwick

Nutritional Info Per Serving: N/A