ATTN Prepare this a day before you want to serve it.

Rinse and cut

• 2 medium eggplants, making 3/4” cubes (leave skin on)

In a large saucepan, heat

• 1/4 cup olive oil

and saute eggplant until colored. Remove from pan. Add

• 2 tablespoons olive oil

to pan. Saute until golden

• 2 cloves garlic, crushed
• 1 large onion, diced
• 2 stalks celery, diced

Add

• 1/2 cup tomato puree

and simmer 2 minutes. Return eggplant to pan and add

• 1/4 cup capers
• 16 stuffed green olives, halved

In another pan (or microwave oven) heat

• 1/4 cup wine vinegar
• 2 tablespoons sugar

and pour into eggplant mixture. Season with

• salt and black pepper to taste

Cover and simmer 15 minutes, stirring occasionally. Cool to room temperature and then refrigerate overnight. Serve at room temperature with lemon wedges and toast.