Chef Giovanni Farruggio, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make eggplant caponata.

2 large Eggplants

2c diced Spanish onion

2c celery (cut in half moons)

½ c capers

1c Sicilian olives (pitted and broken in half)

3c olive oil

16oz marinara sauce

1tbs salt

2c white wine vinegar

2c sugar

1. Cut Eggplant into large diced cubes and place in a mixing bowl.

2. Add 1 ½ cups of oil, 1tbs of salt and toss until all of the eggplant is coated in oil.

3. Place the contents of the bowl on a paper lined sheet pan and roast at 350 deg for 30 mins.

4. In a large sauté pan, heat the remainder of the oil and add the celery and onion.

5. Cook the onion and celery for 3 -5 min. or until the onion is translucent.

6. Add the roasted eggplant and sauté for another 3-5 min.

7. Add the vinegar and sugar and stir it in well.

8. Add the marinara and let simmer for 5 min.

9. Remove from heat and add the capers and olives and stir them in well.

10. Cool and enjoy!