Eggplant Appetizer

Ingredients

• 1 large eggplant 1 12 lb
• 12 c plus 2 Tbsp olive or salad oil
• 2 12 c sliced onions
• 1 c diced celery
• 2 8 oz cans tomato sauce
• 14 c red wine vinegar
• 2 Tbsp sugar
• 2 Tbsp drained capers
• 12 tsp salt
• dash of pepper
• 12 pitted ripe olives cut in slivers
• toast rounds

Directions

1. Wash eggplant cut into 12-inch cubes
2. In 12 cup hot oil in large skillet saute eggplant until tender and golden brown Remove eggplant and set aside
3. In 2 tablespoons hot oil in same skillet saute onion and celery until tender about 5 minutes Return eggplant to skillet
4. Stir in tomato sauce bring to boiling
5. Reduce heat and simmer covered for 15 minutes
6. Add vinegar sugar capers salt pepper and olives
7. Simmer covered and stirring occasionally 20 minutes longer
8. Refrigerate eggplant mixture covered overnight