Eggplant Caponata - cooking recipe

Ingredients

1 large eggplant, peeled and cut in 1/2-inch cubes
2 onions, diced
1/2 c. diced celery
1 (1 lb.) can tomato puree
6 to 8 black olives, pitted and sliced
2 Tbsp. capers
1/2 tsp. garlic powder
2 Tbsp. sugar
1/4 c. wine vinegar

Preparation

Brown eggplant in a little olive oil.
Saute onions in olive oil until soft and golden.
Saute celery in olive oil until soft and golden.
In small saucepan, mix sugar and wine vinegar.
Add eggplant and all other remaining ingredients.
Cover and cook over low heat for 20 minutes.
Allow to cool.
Refrigerate.
Keeps in refrigerator 5 days.
Can be frozen.
Serve with pita or bagel chips.