Ingredients

1 1/2 lbs eggplant, peeled and cut into 1/2 inch cubes
2 T olive oil
1 1/2 cups of chopped celery
2 green peppers
1 sweet onion
2 1/2 cups canned plum tomatoes
1/2 cup tomato paste
1/3 cup red wine vinegar
1 T sugar
2 T capers
10 pitted green olives, coarsely chopped
chopped parsley
freshly ground pepper

Instructions

In large deep pan – such as a Dutch oven – sauté eggplant in olive oil for about 10 minutes. Drain on paper towels.

Sauté celery, peppers and onion in oil for five minutes.

Put eggplant back in pan with other vegetables and add tomatoes, tomato paste, vinegar, salt, sugar, olives, parsley and ground pepper.

Cook for 15 minutes.

Serve chilled.

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