Spicy Eggplant Relish(Caponata)

• 2 medium eggplant (about 1 lb. each), cubed to 1/2 to 3/4 -inch pieces
• 3/4 c. olive oil
• 2 medium onions, cut in strips
• 3 celery stalks, cut 1/2-inch dice
• 1 1/2 small green olives
• 1/4 c. capers, drained
• 1 (15 oz.) can tomato sauce
• 1/4 c. vinegar (red wine or cider)
• 1/4 c. sugar
• salt to taste
• pepper to taste

1. In a 12-inch skillet, heat 1/2 cup oil and add eggplant.
2. Cook for 10 to 15 minutes.
3. Remove with slotted spoon to a plate. Place the rest of the oil into the skillet and add the celery and onion; cook about 7 minutes.
4. Add eggplant and the remaining ingredients, and simmer about 20 minutes, until eggplant is tender but holds its shape.
5. (Stir gently now and then.)
6. Can be kept covered in refrigerator for two weeks or stored in the freezer for one month.
7. Bring to room temperature to serve.

eggplant, olive oil, onions, celery stalks, green olives, capers, tomato sauce, vinegar, sugar, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067400 (may not work)