Ingredients

• 1/2 cup olive oil
• 1 clove garlic, crushed
• 3/4 cup celery, finely diced
• 2 cups tomato puree or 2 cups tomato sauce
• 1/3 cup pitted green olives, coarsely chopped
• 1/3 cup pitted black olives, coarsely chopped
• 1/4 cup capers, drained
• 1/4 cup red wine vinegar or 1/4 cup white wine vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 3 tablespoons parsley, minced
• 2 eggplants, unpeeled
• 2 large Spanish onions, peeled