Sicilian Caponata | ANN OGDEN GAFFNEY

Ingredients

• ¼ cup olive oil, divided
• 2 large eggplants, skin on, cut into 1" dice (see Ann's Tips)
• 4 sticks of celery, in a rough dice
• 1 cup water
• 1 onion, diced
• 2 tbsp tomato concentrate
• ¼ cup capers, rinsed and drained
• ½ cup black oil cured olives, pitted
• 2 tbsp chopped sun dried tomatoes
• ½ cup red wine vinegar
• 3 tbsp sugar or to taste
• salt to taste. (see Ann's Tips)