1/4 cup olive oil, divided
1 large eggplant, chopped 1/2" dice
2 medium red onions, chopped 1/2" dice
1/2 bunch celery, chopped 1/2" dice
garlic, finely chopped, to taste
2 large tomatoes, chopped 1/2" dice
1/4 cup red wine vinegar
2 tablespoons sugar
salt and pepper, to taste
fresh basil, to taste
1. Add the eggplant to the oil, cook until soft and slightly brown. Remove the eggplant from the heat and add the other half of the oil to the (now empty) pan.
2. Sweat the onions, celery, and garlic. Mix the eggplant back into the pot, and add tomatoes, sugar and red wine vinegar. Season with salt and pepper, and cook over low heat for at least 10 minutes to let the flavors meld.
3. Add fresh basil and serve with toasted bread. It's also really good over pasta.
Source of recipe: I wrote this recipe.