Eggplant Appetizer

• 1 large eggplant (1 1/2 lb.)
• 1/2 c. plus 2 Tbsp. olive or salad oil
• 2 1/2 c. sliced onions
• 1 c. diced celery
• 2 (8 oz.) cans tomato sauce
• 1/4 c. red wine vinegar
• 2 Tbsp. sugar
• 2 Tbsp. drained capers
• 1/2 tsp. salt
• dash of pepper
• 12 pitted ripe olives, cut in slivers
• toast rounds

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

eggplant, olive, onions, celery, tomato sauce, red wine vinegar, sugar, capers, salt, pepper, olives, rounds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467752 (may not work)