Cut the carrots and celery in small pieces and boil in salted water.
In a saute` pan add 3 Tbs of olive oil and saute` the onion cut in thin slices.
Cut the red and green peppers in small pieces and add to the onions. Saute` until they are soft (about 15 mins.) Salt and pepper to taste.
Crush the capers and the olives and add to the peppers. Add the tomato paste. Saute` for an additional 5 mins.
In another saute` pan put 1/2 cup of olive oil and saute` the eggplant cut into small cubes. Do not remove the peel from the eggplant. Saute` until eggplant is soft (about 10 mins.)
Pour all the sauteed vegetables into a large bowl and add the vinegar and sugar.
Mix well and serve either hot or cold.