Ingredients
1 eggplant, peeled and diced
2 1/2 c onions, chopped
1 cup celery, chopped
1/2 bell pepper, chopped
2 cups of tomato sauce
1/2 c whole tomatoes
1/4 c wine vinegar
2tbsp sugar
2 tbsp drained capers
12 sliced olives (I use more)
salt and pepper
Preparation
Fry eggplant, peeled and diced in 1/2 c oil. Place in large bowl.
Saute 2 1/2 c onions, 1 cup celery, 1/2 bell pepper for five minutes. Add eggplant and 2 cups of tomato sauce, 1/2 c whole tomatoes and cook for 15 minutes longer. Add 1/4 c wine vinegar, 2 tbsp sugar, 2 tbsp drained capers, 12 sliced olives, salt and pepper.
Cook 20 minutes, chill 24 hours
