Instructions: Remove the stems from the eggplants and cut into 2cm. cubes. Salt liberally; drain in a colander for 1 hour. Rinse salt off and dry with absorbant paper.

Set aside.

Heat 1/3 cup of olive oil in a large non-stick skillet and saute the eggplant for five minutes, stirring often, or alternatively, toss the eggplant cubes in the olive oil and oven bake at 250c. for 10 minutes. Remove the eggplant to another container, drain on paper towels.

Add the remaining oil to the same pan and saute the onions and celery until they are transparent. Add the tomatoes with their liquid, the pepper, capers and olives. Simmer for 15 minutes, stirring often until the sauce has reduced and is thickened. Stir in the vinegar and the sugar.

Simmer for about 15 minutes more, stirring occasionally, then mix with the reserved cooked eggplant. Allow to simmer about 10 minutes.

Serve garnished with chopped parsley, pistachio or pine nuts.

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