1 cup pitted green olives, halved (Castelvetrano or Frescatrano)
2 tbsp capers
Toss the eggplant with some salt in a colander and set aside for an hour to drain the liquid
Toss the currants or raisins with the vinegar and sugar in a bowl until plumped
Heat 1/2 cup of the EVOO in a large pan and brown the eggplant (around 10 minutes). Remove and pat dry.
Add the remaining EVOO to the pot and add cook the celery and onions until soft, about 10 minutes. Stir in the anchovies, capers, tomatoes, currants/raisins, eggplant, and olives. Simmer 10-15 minutes. Cool and refrigerate for up to a full week!