Cook the onion and garlic in oil in a 10 inch nonstick skillet over medium heat for about 3 minutes, stirring occasionally, until onion is tender. Stir in eggplant and tomato. Cook uncovered 8 to 10 minutes, stirring frequently until the eggplant is very tender. Stir in remaining ingredients. Cover and refrigerate for about 2 hours or until cool. Makes 9 servings

Caponata

1 eggplant
1/2 cup of olive oil
1 cup of diced celery
1 large onion, sliced
One 8 ounce can of tomato sauce
1/4 cup of red wine vinegar
1 tablespoon of sugar
2 tablespoons of drained capers
1/2 teaspoon of salt
2 dashes black pepper
1 cup of pitted black olives, cut in slivers

Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, sauté eggplant until tender and golden brown. Remove eggplant and set aside. In hot oil, sauté onions and celery until tender, 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add sugar, vinegar, capers, salt, pepper and olives. Simmer covered 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight. 

Caponata

1/2 cup of olive oil
2 pounds of  young eggplant, peeled and cubed
4 large tomatoes, peeled and chopped
3 large green peppers, chopped
3 large onions, chopped
2 cups of pitted green olives, halved
1/2 cup of red wine vinegar
1/4 cup of water
2 tablespoons of sugar
2 tablespoons of capers
1 teaspoon of pine nuts, crushed
1/2 teaspoon of oregano
Salt and pepper to taste

In a large, heavy, skillet heat olive oil. Add eggplant and cook, stirring constantly for about 10 minutes. Add tomatoes, peppers, onions, and olives. Cook 10 minutes, stirring a little and remove from heat. Combine in bowl, vinegar, water sugar, adding to vegetable mixture. Add capers, pine nuts, and oregano mixing well and bringing to room temperature. Pour into storage container, cover and refrigerate minimum 12 hours before serving. Add salt and pepper to taste before serving as appetizer.