Heat 1/2 cup of oil - add eggplant and saute until golden brown. Keep stirring as it has a tendency to stick. Removefrom pan and set asde. Add remaining oil - saute celery and onion until tender. Return eggplant to pan - addtomato sauce. Bring to a boil. Reduce heat, simmer covered for 15 minutes. Add vinegar, sugar, capers, salt pepper and olives. Simmer covered for 20 minutes.
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