Ingredients
1 large eggplant, peeled and chopped1/4 cup plus 2 tablespoons olive oil, divided2 medium onions, chopped2 celery ribs, chopped2 cans (14-1/2 ounces each) diced tomatoes, undrained1/3 cup chopped ripe olives1/4 cup red wine vinegar2 tablespoons sugar2 tablespoons capers, drained1/2 teaspoon salt1/2 teaspoon pepperFrench bread baguettes, sliced and toasted
Preparation
In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onions and celery in remaining 2 Tbsp. oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.
