Caponatina Sicilian Style

4 medium eggplants
1 1/2 cups olive oil
4 onions, sliced
1/2 cup tomato sauce
4 stalks celery, diced
1/2 cup capers
12 olives, pitted and cut into pieces
1 tablespoon pine nuts
1/2 cup wine vinegar
1/4 cup sugar
3/4 teasoon salt
1/2 teaspoon pepper

Peel and dice eggplants and fry in 1 cup hot olive oil. Remove fried eggplant from skillet, add remaining oil and onions and brown gently.

Add tomato sauce and celery and cook until celery is tender, adding a little water, if necessary.

Add capers, olives, pine nuts and fried eggplant. Add salt and pepper and simmer 20 minutes, stirring frequently. Cool before serving.

Recipe: The Talisman Italian Cook Book
By Ada Boni

Hope this is what you remember.