Eggplant Caponata

Directions

1. 1
   Brown eggplant in a little olive oil.
2. 2
   Saute onions in olive oil until soft and golden.
3. 3
   Saute celery in olive oil until soft and golden.
4. 4
   In small saucepan, mix sugar and wine vinegar.
5. 5
   Add eggplant and all other remaining ingredients.
6. 6
   Cover and cook over low heat for 20 minutes.
7. 7
   Allow to cool.
8. 8
   Refrigerate.
9. 9
   Keeps in refrigerator 5 days.
10. 10
    Can be frozen.
11. 11
    Serve with pita or bagel chips.