Cube 3 to 4 eggplants
2 stalks celery, sliced
Sauté in olive oil 1 sliced onion. When done add:
1 c. vinegar
1 Tbs. sugar
3 to 4 Tbs. tomato sauce
Cook a few minutes.
Salt eggplant cubes well; let them sit for 3-4 minutes. Fry eggplant and celery in olive oil until lightly browned. Remove from heat. Add vinegar mixture stirring to combine.
Enhancements: Capers, olives, artichoke hearts, tuna, even hash browns.