Place eggplant slices on paper towels to weep (remove excess moisture) for 30 minutes
While eggplant is draining bitter juices onto paper towels, blanch celery
Blanch tomatoes and press through a sieve. (If you like chunks of tomato in your caponata, save ¼ of them set aside and chopped.)
After 30 minutes, rinse eggplant and pat dry. Cut into cubes
Heat 2 tbsp of vegetable oil in a pan and sauté the eggplants on all sides until golden brown. Place on paper towels to drain excess oil
Add 3 tbsp olive oil into pan and sauté onions until translucent
Add celery, olives, and sieved tomatoes. Season with salt and pepper to taste. Simmer 5 minutes
Add sugar, vinegar (or lemon juice), capers, and eggplant (and rest of tomatoes if some were chopped). Simmer 7 minutes (or until vinegar fumes have dissipated)
Adjust sugar and vinegar to taste. Look for balance and desired sweetness level
Store in refrigerator and serve cold as a condiment with any meal
Notes
Any vegetables can be added to caponata. I make it from whatever is fresh in the garden. ~Merrill