Sicilian-Style Caponata

• 2 medium eggplants
• 1/2 cup olive oil
• 2 small onions, diced
• 3 tablespoons tomato sauce
• 2 celery ribs, diced
• 1/4 cup capers
• 6 pitted green olives, chopped
• 6 pitted black olives, chopped
• 2 tablespoons sugar
• 2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Garnish: fresh oregano sprigs

1. Peel and dice eggplants. Saute in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.
2. Add onion to pan; saute 5 minutes or until tender. Add tomato sauce and celery; saute 5 minutes or until celery is tender.
3. Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes. Let cool 1 hour. Garnish, if desired. Serve with rustic bread slices.
4. Note: Caponata may be stored in refrigerator up to 1 week.

eggplants, olive oil, onions, tomato sauce, celery, capers, green olives, black olives, sugar, white vinegar, salt, pepper, oregano sprigs

Taken from www.myrecipes.com/recipe/sicilian-style-caponata (may not work)