Peel and dice the onions. Destring and thinly slice the celery, chop the olives and rinse and drain the capers.
Fry the onions gently in 4 tablespoons of olive oil, until soft and translucent. Add the chopped tomatoes with their liquid and bubble over a high heat, stirring, until reduced to a thick paste.
Add the celery, olives and capers to the paste, together with the sugar and vinegar and simmer gently over a low heat for 20 minutes, stirring from time to time. Transfer to a bowl to cool.
Peel the aubergines, cut into cubes and fry over a medium heat in the remaining olive oil in a non-stick pan until lightly browned. Stir the cubes into the sauce and leave to cool. Taste and add pepper and a little salt, if necessary.
Scatter with some chopped coriander or parsley just before you serve it. The addition of coriander is not Sicilian, but very good just the same.
© 1995 Alastair Little. All rights reserved.