Spicy Eggplant RelishCaponata

Ingredients

• 2 medium eggplant about 1 lb each cubed to 12 to 34 -inch pieces
• 34 c olive oil
• 2 medium onions cut in strips
• 3 celery stalks cut 12-inch dice
• 1 12 small green olives
• 14 c capers drained
• 1 15 oz can tomato sauce
• 14 c vinegar red wine or cider
• 14 c sugar
• salt to taste
• pepper to taste

Directions

1. In a 12-inch skillet heat 12 cup oil and add eggplant
2. Cook for 10 to 15 minutes
3. Remove with slotted spoon to a plate Place the rest of the oil into the skillet and add the celery and onion cook about 7 minutes
4. Add eggplant and the remaining ingredients and simmer about 20 minutes until eggplant is tender but holds its shape
5. Stir gently now and then
6. Can be kept covered in refrigerator for two weeks or stored in the freezer for one month
7. Bring to room temperature to serve