Baked Eggplant

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1 1/2 pounds eggplant, cubed

2 onions, sliced

2 stalks celery, sliced

1 tablespoon olive oil

16 ounces diced tomatoes, canned

3 tablespoons tomato sauce

1/2 cup pitted olives, halved

2 tablespoons balsamic vinegar

1 tablespoon sugar

1 tablespoon capers

1 teaspoon oregano

salt and pepper

3 ounces Parmesan cheese, grated

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