You'll love the combination of savory, sweet, and sour flavors in this creamy eggplant caponata with onions, tomato and olives! A great makeahead appetizer to serve over crusty bread.

INGREDIENTS (4 servings):

800 g of eggplants
500 g peeled and seedless tomatoes
1 onion
1 stalk of celery
100 g (1 cup) pitted green olives
1 tbsp of capers
1 1/2 tablespoon of sugar
1/4 cup vinegar
1/4 cup olive oil
salt and pepper
sunflower oil for frying