Caponatina Sicilian Style

· 4 Medium Eggplants

· 1 ½ Cups Of Olive Oil

· 4 Onions Sliced

· ½ Cup Of Tomato Sauce

· 4 Stalks Of Diced Celery

· ½ Cup Of Capers

· 12 Green Olives, Pitted And Cut

· 1 Tablespoon Of Pine Nuts

· ½ Cup Of Wine Vinegar

· ¼ Cup Of Sugar

· ¾ Teaspoon Of Salt

· ½ Teaspoon Of Pepper

Peel and dice eggplants and fry in one cup of hot olive oil. Remove fried eggplant from skillet, add remaining oil and onions and brown gently. Add tomato sauce and celery and cook until celery is tender, adding a little water if necessary. Add capers, olives, pine nuts and fried eggplant. Heat vinegar in small saucepan, dissolve sugar in vinegar and pour over the eggplant. Add salt and pepper and simmer for twenty minutes, stirring frequently. Cool before serving.