Caponata - cooking recipe

Ingredients

2 lb. eggplant
black Italian olives (10)
capers (optional)
1 tsp. sugar
1/2 glass vinegar (4 oz.)
1 lb. diced onion
olive oil
3 celery stalks
1 lb. tomatoes

Preparation

Wash and dice eggplant.
Salt and layer for 1 hour.
Rinse. (Takes away bitterness.)
Fry onion; add peeled, chopped tomatoes, diced celery, pitted olives and capers.
As soon as tomatoes are cooked, remove from heat.
Rinse and dry eggplant.
Fry in hot oil until golden brown.
Put into tomato mixture.
Add vinegar and sugar.
Stir and cook five minutes.
Serve hot or cold.