Rosalia'S Eggplant Caponatina (Little Caponata) - cooking recipe

Ingredients

4 medium eggplants, with skins on washed and diced
1 1/2 cups olive oil
4 sweet yellow onions, sliced
2 cups tomato sauce, preferably homemade
4 large stalk celery, chopped
1/2 cup red wine vinegar
1/4 cup sugar
salt and black pepper

Preparation

In a large saucepan, saute onions and eggplant, seasoned with salt and pepper to taste, in 2-3 batches, until quite tender. Dice eggplant only when ready to saute the next batch. Remove each cooked batch to a large bowl. Add tomato sauce to the eggplant mixture. Place celery in a separate, small saucepan, with enough water to cover. Cook over medium heat until tender, drain, and add to mixture. Use the same small pan to heat the vinegar and sugar, over medium-high heat, stirring until the sugar dissolves. Add to the mixture and stir well to combine. Season with salt and pepper to taste.
Serve cold or at room temperature on slices of Italian bread or French baguette. To toast the bread, brush with a little olive oil and broil for 1-2 minutes per side, or place on a hot grill pan for about 1-2 minutes per side.
Caponatina may also be used as a side dish alone or with fish.