1 stalk celery
2½ tablespoons olive oil
1 tablespoon parsley, chopped
1 tablespoon wine vinegar
2 teaspoons sugar
½ lb. tomatoes, diced
1 tablespoon tomato paste
handful of olives
handful of capers
Peel and dice the eggplant, drizzle with salt and let stand for 20 minutes.
Chop the celery, olives, caper and onion.
Sauté in the olive oil for 5 minutes or till brown
Add the diced eggplant in batches
Add more oil if needed
Add the rest of the ingredients and cook on medium heat for 30 minutes