• 1 medium eggplant
• 3 stalks celery
• 1 medium onion
• 2 cloves garlic
• 1 jar capers
• 1/2 cup pitted green olives
• 1/2 cup pitted black olives
• 1/4 cup olive oil
• 1/2 cup wine vinegar
• 1 tsbs sugar
• 1 tsp salt
• 1 large can tomatoes (or 3 or 4 fresh one)
• 1/4 tsp red pepper (or to taste)
• 1 tsp oregano

1. Chop onions and garlic fine.
2. Slice celery, peel eggplant and cut into finger size pieces.
3. Saute onion and garlic in olive oil until limp but not brown.
4. Add sliced celery and eggplant and cook until softened.
5. Chop tomatoes and add along with all other ingredients.
6. Cover and simmer, stirring occasionally until all vegetables are mushy and sauce is thick.
7. Adjust seasoning to taste.

This dish is served cold with crackers as an appetizer.

Excellent as the start of an Italian style meal.