2 medium eggplants cut into 2 inch cubes
2 onions chopped
1 stalk celery chopped
2 red peppers slice into 1 inch wide strips
1 cup Sicilian cracked green olives
2 cups peeled tomatoes (in a can)
1/3 cup balsamic vinegar
1 tablespoon sugar
1/2 cup capers
1/2 cup chopped fresh basil
1 tablespoon salt
1 teaspoon pepper
Fry 2 eggplant in 3 tablespoons olive oil. Give the eggplant room by only putting 1 layer in a large pan. If your pan is small you may have to make 2 batches.
Fry in a separate pan 2 onions in 2 tablespoons olive oil until translucent.
Once onion is cooked add 2 cups peeled tomatoes to pan and sauté 10 minutes, set aside.
Debone sicilian cracked olives and add to the onions and tomato sauce, mix well set aside.
Fry celery in a seperate pan in 2 tablespoons olive oil til soft, but still has a little crunch. Just pick one up out of the pan and taste it. It should have a little bite. Set aside.
Fry peppers in 2 tablespoons olive oil til soft, set aside.
Now you'll need to combine all the ingredients into 1 pan. It will all fit in 1 pan now that it's cooked. Add salt and pepper, mix well.
To the mix add 1/4 cup balsamic vinegar, 1 tablespoon sugar and 1/2 cup capers. Cook for 5 minutes.
Add basil, stir and take off heat. Allow to cool. Serve in a bowl with crusty bread on the side. Scoop a big spoonful onto the bread and enjoy.
Tip: this will keep for 2 months in your fridge. If you jar it in an airtight container it will keep very well.