Recipe(tried): Caponata

This recipe might be what you are looking for.
Caponata

Olive oil
1 med. eggplant, unpeeled and cut in 1 inch cubes

1 large onions
1 cup chopped celery
1 garlic clove minced
handful of toasted pine nuts
3/4 cup pitted green olives chop coarsely
1/3 cup drained chopped tomatoes
3 tablespoons capers
2 tablespoons vinegar
pinch sugar
salt and fresh pepper

Heat oil add eggplant in batches, saute until golden, remove and set aside.
drain on papertowels. Saute onion, celery, garlic and pine nuts, tossing lightly. Reduce heat to medium and add olives, tomatoes, capers, vinegar, sugar, salt and pepper. Cook briefly add eggplant and simmer until eggplant is tender. Chill and serve.

I hope you like this italian version. There is also a terrific chinese version in the Blue Moon Cookbook.