CAPONATINA

4 medium eggplants, peeled and diced
1 1/2 cups olive oil, divided use
4 onions, sliced
1/2 cup tomato sauce
4 stalks celery, diced
capers
12 green olives, pitted and diced
12 large black olives, pitted and diced
1 tablespoon pine nuts
1/2 cup wine vinegar
1/4 cup sugar
Salt and Pepper (to taste)
TO SERVE:
Bruschetta, toast points, or hot cooked pasta.

Fry eggplant in 1 cup olive oil until browned. Remove from skillet; set aside.

Add onions and another 1/2 cup olive oil to skillet, browning the onions gently over medium heat.

Add tomato sauce and celery and cook until tender.

Add capers, olives, pine nuts, and the fried eggplant.

In a small saucepan, heat wine vinegar and sugar until dissolved.

Add vinegar mixture to eggplant mixture in pan; salt and pepper to taste. Allow to simmer until flavors mix

Serve on Bruschetta, over toast points or over pasta.