1 1/2 c Celery, chopped
1 1/2 c Onion, chopped
3 lg Cloves garlic minced
1/2 c Olive oil
1 c Green olives, rinsed
1 c Black olives, rinsed
2 lb Eggplant 1″cubes
1 Tomatoes 14oz can
1 Can tomato paste
1/4 c Wine vinegar
Salt and pepper to taste 1/4 c Capers (optional)
Heat oil and saute the onions, celery, garlic and salt and pepper. Saute until the onions are translucent. Add the eggplant and simmer until tender. Add the remaining ingredients and simmer about 10 minutes more. Cool and refrigerate overnight. Serve cold.