Caponata - Sicilian Eggplant Relish

This rich, savory relish will keep for weeks in your refrigerator

if there's any left over. 

Ingredients:

2         medium eggplant, sliced and then diced
1/2      c. olive oil
2         large onions
2         c. celery
16       oz. can tomatoes, strained and chopped
           salt and pepper to taste
2         T. sugar
4         T. vinegar
1/4      c. green (salad) olives
               capers to taste

Directions:

1 - Slice eggplant and squeeze dry with paper towels. Dice into one-inch cubes. Brown in hot oil 10 minutes, until soft and brown.
3 - During last 3 minutes of browning, add onions.
4 - Then add tomatoes and celery and simmer for 15 minutes.
5 - Add vinegar, sugar, salt and pepper, olives and capers.
6 - Simmer 20 minutes longer over low heat.
7 - Tastes best when  served at room temperatures on crackers or crusty Italian bread.