Caponata - cooking recipe

Ingredients

1 c. olive oil
3 medium eggplants
3 c. celery, chopped
1 large onion, chopped
4 pods garlic
1 c. black olives
1 c. pimento-stuffed olives
1 medium onion, chopped
1/2 c. vinegar
1/4 c. sugar
3 small cans tomato sauce
1/4 c. fresh sweet basil
2 1/2 c. water
salt and pepper to taste

Preparation

Cut
eggplants into half-inch cubes.
Heat 1/2 of olive oil in
large
pot
or Dutch oven.
Cook eggplant over medium heat until light brown; add onion and celery.
Cook just until soft. Remove
from
pan
and set aside.