Serving Size : 4
1/2 cup olive oil
large eggplant, cut in 1/2 inch cubes
1 large onion, sliced thinly
2 green peppers, sliced thinly
2 celery stalks, thinly sliced
1 pound chopped tomatoes, peeled and seeded
1 garlic clove, minced
1 teaspoon sugar
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup pimiento-stuffed olives, halved
2 tablespoons red wine vinegar
3 tablespoons capers
In a large skillet, sauté eggplant in 1/4 cup of olive oil for about 10 minutes. Remove and set aside. In remaining 1/4 cup of oil, sauté onion, green pepper, and celery until softened. Add tomatoes, garlic, sugar, salt, and pepper. Cook over low heat for 15 minutes, stirring occasionally. Stir in eggplant, olives, vinegar, and capers. Cover and chill overnight.