• 2 ½ # eggplants diced with skin on

• 1 bunch celery chopped finely

• 1 sliced red onion

• ¾ large can plum tomatoes

• 4 tsp sugar

• 1 cup wine vinegar

• 2 T capers

• ½ cup black olives chopped

• Ground pepper

Sprinkle eggplant with salt and leave in colander with plate on top.  Fry in olive oil until brown and drain on paper towels.  Fry celery chopped in same oil till golden brown.
Sauté onion in ¾ cup olive oil until brown.  Puree tomatoes in food processor.  Stir in onion, season with salt and cook down 15-20 minutes.  Stir in vinegar, capers, olives, eggplant and celery.  Sprinkle with fresh ground pepper.  Simmer 10 minutes.  Chill and serve in endive boats or crackers.