Ingredients

1 Large Eggplant, 1 1/2 pounds
1/2 Cup plus 2 Tablespoons Olive Oil
2 1/2 Cups Sliced Onion
1 Cup Diced Celery
2 Cans (8 oz.) Tomato Sauce
1/4 Cup Red-Wine Vinegar
2 Tablespoons Sugar
2 Tablespoons Drained Capers
1/2 Teaspoon Salt
Dash Pepper
12 Pitted Ripe Olives, cut in slivers
Toast Rounds

Directions

Wash eggplant and cut into 1/2 inch cubes. In 1/2 cup hot oil in large skillet, sauté eggplant until tender and golden brown. Remove eggplant, and set aside. In 2 tablespoons hot oil in same skillet, sauté onion and celery until tender, about 5 minutes.
Return eggplant to skillet. Stir in tomato sauce; bring to boiling. Reduce heat, and simmer, covered 15 minutes.
Add vinegar, sugar, capers, salt, pepper and olives. Simmer, covered and stirring occasionally, 20 minutes longer. Refrigerate eggplant mixture, covered overnight. Serve with Toast Rounds

Notes