Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        olive oil
   2      medium        eggplants -- (about 1 1/2 lbs.
                        -- each)
                        -- cut into bite size
                        -- p
   4      medium        celery stalk -- sliced
   2      medium        onions -- sliced
   1      6 oz. can     small ripe olives -- , drained
   3      tablespoons   sugar
   1      tablespoon    salt
   3      tablespoons   red wine vinegar
     3/4  teaspoon      dried oregano leaves
     1/4  teaspoon      dried basil
     1/4  teaspoon      pepper
   4      medium        tomatoes
                        -- cut into bite size
                        -- p
                        parsley for garnish

Preparation:

In 8 qt. dutch oven, over medium hat, in 1/4 cup hot olive oil, cook eggplants, and 1/2 cup water until eggplants are tender, about 15 minutes, stirring often; remove to a large bowl, and set aside. In same dutch oven over medium heat, in 2 tbls. more olive oil cook celery and onions until tender, about 10 minutes, stirring frequently. Add eggplants, olives, capers, sugar, salt, vinegar, oregano, basil and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer or until vegetables are tender, stirring often. Spoon mixture into large bowl. Cover. Refrigerate until well chilled. To serve, spoon caponata onto platter; garnish with parsley sprigs. Makes 16 first course servings.