1 lg Eggplant in small cubes
2 tb Olive oil
3 Cloves minced garlic
4 Sliced onion
3/4 c Chopped celery
Mushrooms (or broccoli) 3 tb Capers
12 Black olives (real ones)
6 Green olives
3 tb Wine vinegar
1 tb Sugar
Salt & pepper 3 oz Tomato sauce
Saute eggplant in 2T olive oil until soft – reserve Saute onion, garlic & celery Add remaining ingredients ((water if needed) simmer Real black olives are the ones that are black because they are ripe rather than being turned black with Ferrous Gluconate