Heat 3 tablespoons olive oil in large skillet over med-hi.
Add eggplant, reduce heat to medium and cook, stirring until all fully softened.
Put aside in a bowl.
Heat the vinegar in a small pan and dissolve the sugar.
Bring to a boil and add to eggplant mixture.
Heat 3 tablespoons olive oil in large skillet over med-hi.
Add onion, celery and salt. Reduce heat to medium and cook, stirring until soft.
Drain the canned tomatoes reserving 3/4 cup of liquid.
Add 2 cups of the tomatoes and the 3/4 cup of liquid to the onion and celery.
Add the capers and olives.
Simmer for 15-20 minutes.
Add eggplant mixture and cook 5 more minutes or longer for an softer more spreadable result.
Let cool and jar.
Yields 6 jars 1.5 cup size