Mom's Eggplant (Aubergine) Spread

This appetizer is more chunky than the usual spreads and is served either room temperature or cold on crackers or small pieces of dense Italian bread.

• Ready In: 3 hrs 45 mins
• Serves: 30
• Yields: 4 1 qt. jars

Ingredients

• 1  celery
• 2  large eggplants
• 1  lb  pitted green olives
• 1  lb  pitted black olives
• 1  large green pepper, chopped
• 1 (3 1/2ounce) jar capers, drained
• 1⁄4 cup sugar
• 1 1⁄2 quarts cider vinegar
•  olive oil
•  salt

Directions

1. Chop celery and par-boil until half tender.
2. Skin and cube eggplants.
3. Place cubed eggplant in a colander and salt heavily. Place a heavy object on top of the eggplant and let all the bitter juices drain for about 2 hours.
4. In a very large pot, place 1/2 inch of olive oil and place on medium heat.
5. Add the eggplant, capers, celery, olives, pepper and sugar into hot oil and saute 30 minutes.
6. Add the cider vinegar a little at a time until all of it is used.
7. Cook for 1 hour or until most of the liquid has evaporated. Test the eggplant to be sure it is soft enough for a spread.
8. Ladle into canning jars.
9. Because this is an appetizer and makes quite a lot, I wasn't sure what to say about servings so the nutritional value will be off.