Eggplant Appetizer - cooking recipe

Ingredients

1 large eggplant
1/2 c. plus 2 Tbsp. olive oil or salad oil
2 1/2 c. sliced onions
1 c. diced celery
2 cans (8 oz. size) 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

Preparation

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