In a Dutch oven, saute eggplant in 1/4 cup oil until tender. Remove from the pan and set aside. In the same pan, saute onions and celery in remaining 2 Tbsp. oil until tender. Stir in tomatoes and eggplant. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Add the olives, vinegar, sugar, capers, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened. Serve warm or at room temperature with baguettes.