Caponatina Siciliana Eggplant Olive and Celery Appetizer

Ingredients

• 2 large eggplants
• Salt to taste
• 1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
• 1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
• 1 jar (3 ounces) capers, drained
• 2 cups water
• 4 large stalks celery, diced
• 1/2 to 2/3 cup olive oil
• 2 large onions, sliced
• 2 cans (16 ounces each) tomato sauce
• Freshly ground pepper, to taste
• 1/4 cup sugar
• 1/2 cup red wine vinegar

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