2-medium eggplants peeled and cut into 1/2' cubes
1/2 c. olive oil
1 clove of garlic minced
3 stalks of celery chopped
1 pc. med. onion chopped
3-4 tomatoes chopped
1/4 c. capers
1/4 c. red wine vinegar
1 tblsp. sugar
1 tsp. basil
1/2 tsp. salt
1/2 c. green olives copped
1. Saute eggplant and garlic in olive oil to slightly brown.
2. Remove eggplant and sauted celery and onions to translucent.
3. Add tomatoes, let simmer 5 minutes, stirring
4. Add eggplant, drained capers, vinegar, sugar, basil, salt and olives. Simmer 5 minutes and allow to cool.
Serve on your favorite cracker or crustades.