- 1 ¼ lb eggplant
- 1 onion sliced
- 1 ¼ cup olive oil
- 6 oz celery with leaves chopped
- 17.5 oz plum tomatoes skinned and diced
- 1/5 cup red wine vinegar
- 1 tablespoon sugar
- 4.4 oz green olives
- 1 tablespoon capers rinsed and drained
- 2 tablespoons fresh parsley chopped
- Salt and pepper to taste
- pine nuts for garnish, optional
- Cut the eggplants into 1-inch thick disks. Then quarter and sauté them in a sauté pan to release their juice. Remove the eggplants to a paper towel to dry.
- Heat 2 tablespoons of olive oil in the pan and gently cook the onion for 10 minutes until it is translucent and soft.
- Add the celery to the pan with the onions. Sauté for about 10 more minutes, stirring regularly. Add the tomatoes and cook for 5 more minutes.
- Add the vinegar, sugar, olives, and capers. Cook over low heat for 10 minutes until the tomatoes begin forming a thick sauce.
- Pour the rest of the oil into a dutch oven pan until it reaches a depth of 1 inch and heat over medium heat. When the oil is very hot, add the eggplant pieces. Fry for 5 minutes, stirring every so often, until golden brown. Remove with a skimmer and drain on paper towels.
- Add the eggplant pieces to the tomato and celery mixture. Season with salt and pepper, and then add the chopped parsley and pine nuts, if desired.
- Let the mixture sit for 24 hours (preferably at room temperature) to allow the flavors to combine before serving.
Try to control the balance of sweet and sour flavors. It may be necessary to add more sugar.