https://www.yummly.com/recipe/Sicilian-Vegetable-Stew-597437#directions

Ingredients

1 large onion, chopped
3-4 celery stalks, including leaves, chopped
5 tbsp olive oil
1kg (2 1/4 lb) aubergines, cut into 2.5cm (1 inch) chunks
1 tbsp salted capers, soaked in water for 10 minutes, then drained
20 green olives, stoned
1 tbsp sugar
1 tbsp white wine vinegar
55g (1 3/4 oz) concentrated tomato paste
Salt and pepper

Instructions

Blanche the onion and celery in lightly salted water for a few minutes, then drain.
Heat the oil in a large frying pan, add the aubergine chunks and fry until brown and tender (don’t over crowd the pan; you will probably have to cook them in batches). Add the onion, celery and all the remaining ingredients. Stir well, then cover and cook for about 15 minutes, removing the lid of the pan towards the end of cooking. Should the sauce require extra moisture, add a tablespoon or two of water during cooking. Season to taste with salt and pepper.