Caponata (version II)

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1 can tomato sauce
2 eggplants, cubed
2 medium onions, diced
4 stalks celery, diced
1 large jar pitted green olives (crushed)
1 small bottle capers
1 cup red wine vinegar
1 cup sugar

Sauté onions and celery in oil. When translucent, add eggplants and onions. In 20 minutes, add tomato sauce and capers. Add vinegar and sugar. Cook on low to medium flame for about 1 hour, stirring frequently. Add water if mixture gets too thick. Let cool. Place in jars. Has a long shelf-life in the refrigerator.

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