Caponatina (version II)

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4 medium eggplants peeled and diced
4 onions sliced
1 1/2 cups olive oil
12 green olives
12 large black olives pitted and diced
1 tablespoon of pine nuts
1/2 cup wine vinegar
1/4 cup sugar
Salt and Pepper
1/2 cup tomato sauce
4 stalks celery diced

Fry eggplant in 1 cup olive oil until browned. Remove from skillet.

Add onions, browning gently over medium heat in another 1/2 cup olive oil.

Add tomato sauce and celery and cook until tender.

Add capers, olives and pine nuts, and the fried eggplant.

Heat wine vinegar and sugar until dissolved and add this to eggplant mixture

Salt and pepper to taste.

Allow to simmer until flavors mix.

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