Directions 1. In a large saute pan, heat 1/4 cup olive oil over medium heat. Sweat celery and onions until soft and translucent, about 10 minutes. 2. Add another 1/4 cup of olive oil and add eggplant cubes, and simmer until softened, another 10 to 15 minutes. 3. Stir in sundried tomato pesto and tomato paste and toss until well-coated. 4. Add chopped olives and capers. Simmer for an additional 5 to 10 minutes. 5. Add vinegar. Taste for salt — this does not usually need any. 6. Serve cold or at room temperature. Even better leftover!