1 large eggplant
1/2 c. plus 2 Tbsp. olive oil
2 1/2 c. sliced onion
1 c. diced celery
2 (8 oz.) cans tomato sauce
1/4 c. red wine vinegar
2 Tbsp. sugar
2 Tbsp. drained capers
1/2 tsp. salt
dash of pepper
12 pitted black olives, cut in slivers

Wash eggplant; cut into 1/2-inch cubes. In 1/2 cup hot oil in large skillet, saut eggplant until tender and golden brown. Remove eggplant and set aside.

In 2 tablespoons hot oil in same skillet, saut 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. Serve chilled with crisp toast rounds. Makes 6 to 8 appetizer servings.