1-2 lbs Eggplant – skin on, cut into bitesize cubes
4-5 Celery Stalks – roughly chopped, use inner stalks
1/2 C. Black Olives – roughly chopped
2 Tsp. Sugar – or to taste
1/2 C. Capers – rinsed
2 Tbsp. Sea Salt
1/3 C. Good Italian Olive Oil
1 Onion – finely sliced
6-8 oz Canned Tomatoes – roughly chopped
1/2 C. Green Olives – roughly chopped
1/2 C. Red Wine Vinegar
Salt and Freshly Ground Black Pepper

Place the cut eggplant on paper towels, sprinkle with salt and allow to sit for at least 1 hour. Then using additional towels, dry them off.

Heat the oil. (now some will use peanut oil but I prefer good Italian olive oil). When the oil is hot sauté the eggplant, tossing often, until golden brown. Remove and drain on paper towels or place in a colander. Fry the celery in the same oil until golden and then also remove and drain. Repeat with the onion and when soft add the tomatoes. Cook for about 10 minutes stirring often.

In a saucepan combine the sugar and vinegar and heat to dissolve the sugar. Then add the capers and olives and simmer for about 10 minutes. Add the celery, onion-tomato mixture, and simmer for an additional 5 minutes. 

Remove from the heat and allow to set for about an hour before serving. Taste for seasonings and adjust.

Best served at room temperature.

NOTE: This dish can be used as part of your antipasto or served in toasted bread rounds or crackers. The interesting thing about this recipe is that you can add additional items and add or adjust seasonings to make this your own. I have also had this made with a sprinkling of good cocoa powder added and mixed in well. As this keeps well in the fridge, tightly covered, I will make this in a larger quantity.

BUON MANGIATA!