This wonderful recipe can be eaten by itself, on bread or crackers, or as a side dish with meat or poultry. Serve room temperature or cold.
4 medium eggplants peeled and diced in 1/2 inch pieces
4 medium onions (tennis-ball size) diced
4 large stalks celery diced
12 green olives, pitted and chopped
1-1/2 cups extra virgin olive oil
1/2 cup capers, drained
1/2 cup red wine vinegar
1/4 cup sugar
1 cup tomato sauce
1/3 cup pine nuts
3/4 teaspoon salt
1/2 teaspoon black pepper
Makes 3-4 quarts
Heat 1 cup of the oil in a large pan and add the eggplant. Cook over medium heat, stirring frequently, until the eggplant is about half cooked but not browned. Remove from pan. Add remaining 1/2 cup oil to pan with onions and cook, stirring occasionally, until the onions are just beginning to brown. Add celery and tomato sauce and cook until celery is tender, adding a little water if things get too dry. Heat vinegar in microwave and dissolve sugar in it. Add to eggplant along with all remaining ingredients and simmer slowly for 20 minutes, stirring frequently.