|Eggplants||2 , peeled and cut into 1/2 inch cubes|
|Olive oil||1⁄2 Cup (8 tbs) (Divided)|
|Celery||2 Cup (32 tbs), finely chopped|
|Onion||3⁄4 Cup (12 tbs), finely chopped|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Italian tomatoes||3 Cup (48 tbs), drained|
|Tomato paste||2 Tablespoon|
|Olives||6 Large, pitted and sliced (Green / Black)|
|Freshly ground black pepper||1|
|Parmesan cheese||1 Tablespoon, grated|
Sprinkle the cubes of eggplant generously with salt and set them in a colander or large sieve over paper towels to drain.
After about 30 minutes, pat the cubes dry with fresh paper towels and set them aside.
In a heavy 12-14" skillet, heat 1/4 cup of the olive oil.
Add the celery and cook over moderate heat, stirring frequently, for 10 minutes.
Then stir in the onions and cook for another 8-10 minutes or until the celery and onions are soft and lightly colored.
With a slotted spoon, transfer them to a bowl.
Pour the remaining 1/4 cup olive oil into the skillet and, over high heat, saute the eggplant cubes, stirring and turning them constantly for about 8 minutes or until they are lightly browned.
Return the celery and onions to the skillet and stir in the vinegar, sugar, tomatoes, tomato paste, olives, capers and 2 teaspoons salt and a few grindings of pepper (to taste).
Bring to a boil; reduce the heat and simmer uncovered, stirring frequently, for about 15 minutes.
Remove from heat and stir.