This recipe is in response to a customer's request to Chef Raymond. The customer returned to praise Salumeria Italiana and Chef.

• 3/4 cup Partanna Extra Virgin Olive Oil
• 2 medium onions, halved and sliced thin
• 4 garlic cloves, sliced thin
• Salt and pepper to taste
• 2 cups La Valle San Marzano DOP tomatoes, crushed
• 2 tablespoons parsley, minced
• 2 tablespoons thyme leaves
• 8 ribs of celery, diced, plus celery leaves
• 1 firm eggplant (about 1 pound) cubed
• 1 tablespoon sugar
• 1/2 cup Forum Cabernet Wine Vinegar
• 1 cup Arnaud Green Olives with Herbs, pitted and chopped
• 1/4 cup Capp Aris Capers in Salt, rinsed

Heat 1/4 cup olive oil in a deep-sided skillet or saute pan. Add onions and garlic cloves and saute over low heat for 5 minutes until soft and translucent. Sprinkle with a pinch of salt. Add crushed tomatoes and 1 tablespoon parsley and thyme, and continue cooking for 20 minutes, stirring occasionally. Do not overcook; the vegetables should not be mushy. In another skillet, heat 1/4 cup olive oil, and add diced celery and celery leaves if available. Cook over medium-low heat until celery is begins to soften, about 7 to 10 minutes. Add the remaining thyme, and using a slotted spoon, transfer to a bowl. In the same skillet, add the remaining 1/4 cup olive oil, heat, and add eggplant cubes, stirring to coat. Cook until lightly colored, about 5 minutes. The eggplant cubes should still be firm. Turn the eggplant and the celery into the pan with the tomato mixture and cover. Cook over low heat for about 20 minutes more. In a small bowl, combine sugar and red wine vinegar. Add this, rinsed capers, and chopped olives to the vegetable mixture. Stir and continue cooking for 2 minutes to blend flavors. Serve at room temperature on crostini or grilled bread.