Caponata - cooking recipe

Ingredients

6 Tbsp. olive oil, divided
1 eggplant, diced
2 onions, finely chopped
2 stalks celery, chopped
1 c. pitted black olives
5 tomatoes, skinned and chopped
salt and pepper
2 Tbsp. sugar
6 Tbsp. wine vinegar
3 Tbsp. capers

Preparation

Heat 3 tablespoons of olive oil in a skillet and fry eggplant until golden brown.
Drain on paper towels.
Heat remaining oil in a heavy pan; add onion.
Gently saute for 15 minutes.
Add celery, olives, tomatoes, pinch of salt and pepper, sugar, vinegar, capers and eggplant.
Cook for 10 minutes until vinegar has evaporated. Remove from heat and let cool.
Chill; serve cold.