|Olive oil/Salad oil||130 Gram|
|Sliced onion||2 1⁄2 Cup (40 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Canned tomato sauce||16 Ounce|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Drained capers||2 Tablespoon|
|Pitted black olives||12 , cut in slivers|
Wash eggplant; cut into 1/2-inch cubes.
In 1/2 cup hot oil in large skillet, saute eggplant until tender and golden-brown.
Remove eggplant, and set aside.
In 2 tablespoons hot oil in same skillet, saute onion and celery until tender about 5 minutes.
Return eggplant to skillet.
Stir in tomato sauce; bring to boiling.
Lower heat, and simmer, covered, 15 minutes.
Add vinegar, sugar, capers, salt, pepper, and olives.
Simmer, covered and stirring occasionally, 20 minutes longer.
Refrigerate, covered, overnight.
To serve: Turn into serving bowl.
Surround with toast rounds.
Makes 6 to 8 appetizer servings: