olive oil

1 medium eggplant, diced

1 medium onion, chopped

3/4 c. chopped celery

1 can chopped black olives

1 can organic tomato sauce

2 T. sherry vinegar (red wine vinegar is fine too)

3 T. drained capers

1 T. sugar (optional)

Heat 3 T. olive oil in pan, and saute eggplant in batches until browned. You may need to add more oil as you go along. Remove the eggplant and set aside.

Adding more oil if you need to, saute the onion and celery in the same pan. Add the olives, tomato sauce, and the eggplant. Simmer, covered for 30 minutes. Add the vinegar, capers, and optional sugar and simmer for an additional 15 minutes.

Cool to room temp and serve with crisp crackers, in lettuce or endive "cups", or in filo pastry cups.