Caponata -- Eggplant Appetizer

• 1 lg. eggplant, cubed
• 1 lg. onion, chopped
• 2 bunches celery, diced
• 2 lg. tomatoes, chopped
• 1/4 lb. green olives, pitted and chopped
• 1 tbsp. capers
• 1/4 cup wine vinegar
• Sugar, to taste

1. Cut the eggplant into bitesized pieces, slt and then let drain for about 2 hours.
2. In a fry pan, cook the eggplant in olive oil until browned.
3. Remove from the pan and drain.
4. In the oil saute the chopped onions until limp and translucent.
5. Add the chopped tomatoes and celery, which has been diced.
6. Simmer until celery is tender crisp.
7. Add olives, capers, vinegar and sugar, and the drained eggplant.
8. Simmer for about 5 minutes more.

eggplant, onion, bunches celery, tomatoes, green olives, capers, wine vinegar, sugar

Taken from www.foodgeeks.com/recipes/18027 (may not work)