INSTRUCTIONS
1. To a large pot add the celery and onion and simmer covered for 10 minutes in a small amount of oil.
2. Cube the eggplant into ½ " pieces. Add the eggplant, black olives and green olives to the large pot and cook for another 15 minutes. Add the tomato paste, water, wine vinegar and sugar to the pot and cook for another 15 minutes with cover on pot. Add salt, pepper and capers to taste.
3. The Caponata can be served on toasted baguette slices like broschetta, or it can be served as a side dish.
4. Leftover Caponata can be frozen or jarred.
