Light Eggplant Caponata Recipe

• 2 Tbsp. Extra virgin olive oil
• 1 med Onion halved, sliced thin
• 2 x Celery ribs thinly sliced
• 1 1/2 lb Eggplant (preferably Japanese or possibly Chinese) unpeeled, and cut into 1" cubes Salt Freshly grnd pepper
• 1 can Tomato sauce - (8 ounce)
• 1 can Diced tomatoes - (14 1/2 ounce) liquid removed
• 1 Tbsp. Red-wine vinegar (to 2 tbspns)
• 1 tsp Granulated sugar (to 2 tspns)
• 1/3 c. Pitted green olives - (to 1/2 c.) halved
• 2 Tbsp. Capers rinsed

Directions