Eggplant Caponata - cooking recipe

Ingredients

1/2 c. celery, chopped
1/2 c. onions chopped
2 lb. eggplant, cut into 1/2-inch cubes
1 (16 oz.) can tomatoes
salt and pepper to taste
1 Tbsp. capers
2 Tbsp. wine vinegar
1/2 c. stuffed olives

Preparation

Heat oil in a skillet on medium-high.
Add celery and onions and cook for approximately 5 minutes, until onions are limp.
Add eggplant cubes and saute just until tender.
Add tomatoes, wine vinegar, a little sugar, salt and pepper.
Cook over low heat for 5 minutes, stirring occasionally.
Remove from heat; stir in capers and olives.
Cover and chill until serving time.
Serves 6.