Serves 6 to 8

Ingredients:

3 eggplants
1/2 cup olive oil
3 onions, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup black olives
1/4 cup capers
1/4 cup balsamic vinegar
Salt and pepper

Peel the eggplants and cut into 1/2-inch pieces. Set aside. In a large sauté pan over medium heat, add 1/4 cup of the oil and cook the onion, celery and garlic until soft, about 7 minutes. Add the tomatoes, olives, capers and vinegar, and cook an additional 10 minutes, or until the liquid has evaporated and the mixture is thick.

Add the remaining oil to the pan, and then add the eggplant. Cook on low heat, covered, until the eggplant is tender, about 20 minutes. Add salt and pepper to taste.