1 large onion, diced finely
4 stalks celery, diced finely
olive oil, as needed
6 cups eggplant, 1/4" dice
1 (6 ounce) can tomato paste
4 tablespoons capers, drained
salt, to taste
1 tablespoon sugar
1/3 cup red wine vinegar
1. Saute onion and celery in a few tablespoons oil until vegetables are softened and the onion is carmelized, about 15 minutes. Remove from skillet.
2. Fry eggplant in skillet until softened. If desired, saute for a few minutes and then add a little water and cover to steam.
3. Dissolve the tomato paste in enough water to fill the can 4 times. Add all ingredients back to the skillet.
4. Bring to a boil and then lower heat and simmer for about 1/2 hour, checking frequently and adding water if it looks dry.
Serve at room temperature or cold with crusty Italian vegan bread or whole grain vegan crackers.
Source of recipe: A recipe from my mother and her family from Sicily. '