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Dice eggplants, salt, rest 30 min, rinse, and dry.
Fry eggplant cubes until golden, then set aside.
Cook onion and celery until soft; add tomatoes and simmer.
Add olives, capers, sugar, and vinegar. Cook 5 min.
Stir eggplants back in, simmer 10 min.
Let cool, then serve warm or cold with bread, pasta, or fish.