Instructions: Put aubergine in pot and sprinkle with salt. Stir occasionally and let sit for 2 hours. Drain aubergine, squeezing to remove excess water. Saute aubergine in oil until tender. Remove from pan and set aside. Saute onions in oil slightly, add tomatoes. Simmer about 30 minutes. Add sugar, wine, aubergine, celery, and olives. Stir and simmer 5 minutes. Let cool and refrigerate. Serve cold with bread or crackers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.