Caponata

Ingredients
4 Tbsp 100% Organic Extra Virgin Olive oil
4 lbs eggplants
1 lb onions
½ whole celery
2 ½ cups green olives pitted
1 cup capers desalted
1 ½ cans of diced plum tomatoes
Sugar
White vinegar
Salt

Preparation
Wash eggplant then cut them diced and put in colander, sprinkle with salt between layers. Let drain for approximately 2 hours.
Meanwhile slice celery and cook in boiling water until soft.
Cut onions and fry in extra virgin olive oil until soft and add tomatoes and break tomatoes with wooden spoon and cook for five minutes.
Add green olives and capers and a little sugar then taste the mixture.
It should have a sweet and sour taste, if it is too sweet add vinegar one tablespoon at a time and taste again.
Meanwhile drain and pat dry the eggplant.
Put extra virgin olive oil in large pan on medium heat until hot enough to fry and fry the eggplant until browned then drain on paper towels.
In the end in a very large bowl mix the sauce with the eggplant.
Serve tepid with some great bread!!!