Caponata - Aliette de Bodard

Ingredients

• 3 eggplants (1kg, diced)
• ¾ big celery (roughly 5 stalks, chopped on the diagonal into 2-inch pieces)
• 25 green olives, pitted and cut in half.
• 1 tablespoon capers, set in water for 10 mins and drained
• 7 tablespoons olive oil
• 1.5 tablespoon sugar
• 60g sun-dried tomatoes
• 1 tablespoon rice or white wine vinegar
• 1 onion