Eggplant, Sweet & Sour (Petonciane in Agrodolce)

Salt eggplant chunks heavily, toss and place in colander for 1 hr, weighted down, Rinse and dry. Fry in oil until it is soft; drain on paper towels. Clean skillet of any remaining oil, and add remaining ingredients including eggplant. Cook over med for 5 min or until sauce has thickened. Serve at room temp.

Eggplant 1 med, peeled and cut into chunks
Olive Oil 0.25 c
Tomato Paste 1 T
Celery 1 stalk, diced
Sugar 1 T
Vinegar 2.5 T red wine
Water 0.25 c