2 large ripe eggplants (about 3 pounds)
salt
olive oil
2 large onions, chopped
4 stalks celery, chopped
1 # 2 1/2 can whole tomatoes (or 3 fresh garden tomatoes)
2 fresh basil leaves (or 1 teaspoon dried)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup capers
1 cup Italian green olives, pitted, chopped
1 tablespoon sugar
1 1/2 tablesppons vinegar
Remove stems from eggplants and discard. Chop unpeeled eggplant and salt liberally, drain in colander for 1 hour. Rinse off salt and dry with absorbent paper. Set aside.
Heat 3 tablespoons olive oil in a large skillet, add onions and celery and sauté for 5 minutes. Pour in tomatoes add basil, salt, and pepper. Simer for 10 minutes. Add capers and olives and cook for 10 minutes longer. Set aside.
In a second large skillet, sauté eggplant in 1/3 cup ot olive oil. (Add more oil if necessary to prevent sticking. Eggplant will absorb oil.) Combine sautéd eggplant with sauce mixture in a large saucepan, stirring until both are evenly mixed. Sprinkle sugar and vinegar over mixture aand stir. Cover and simmer slowly for 10 to 15 minutes. Serve warm or cold as an appetizer, salad, or accompanying vegatable.