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1
Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander.
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2
Sprinkle with salt and let them stand for 30 minutes.
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3
Rinse, drain well, and pat dry.
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4
In a bowl, combine the black olives, green olives, and capers.
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5
Cover with warm water and let them plump for 20 minutes.
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6
Drain well.
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7
In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender.
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8
Drain and pat dry.
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9
In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot.
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10
Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown.
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11
Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant.
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12
Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat.
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13
Add the onions and cook, stirring occasionally,just until tender.
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14
Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper.
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15
Simmer the mixture over low heat, stirring occasionally, for 30 minutes.
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16
In a small bowl, combine the sugar and vinegar, stirring until dissolved.
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17
Add the sugar mixture to the eggplant mixture and stir to combine.
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18
Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.
