Peel and dice eggplants and fry in 1 cup extra virgin olive oil. Remove fried eggplant from skillet, add remaining oil and onions and brown gently. Add tomato sauce and celery then cook until celery is tender, adding a little water, if necessary. Add capers, olives, pine nuts and fried eggplant. Heat vinegar in a small saucepan, dissolve sugar in vinegar and pour over eggplant. Add salt and pepper then simmer 20 minutes, stirring frequently. Cool before serving. This caponata will keep in the refrigerator for a long time.