Ingredients:

• 1 Tbsp olive oil
• 1 small eggplant, cut in 3/4" cubes
• Salt and pepper
• 1 sweet onion, chopped
• 2 celery stalks, finely sliced
• 1 cup tomato sauce
• 3 Tbsp capers
• 1 1/2 Tbsp white wine vinegar
• 1 Tbsp sugar
• 1/2 cup green olives

Method:

1. Place the eggplant cubes in a colander, sprinkle with salt and allow to rest for 30 minutes. Rinse and pat dry.
2. Heat some olive oil in a large frying pan. Fry the eggplant until it is soft and golden in color. 
3. Heat some olive oil in a pan, sauté the onion and celery on a low heat for 5 minutes.
4. Add the tomato sauce, capers, vinegar and sugar and simmer for 5 minutes.
5. Add the eggplant and olives and cook for another 10 minutes.
6. Season with salt and pepper.
7. Allow to cool and refrigerate for 24 hours before serving.

Serves 8