2 onions, diced
1 clove garlic, diced
2 stalks celery, finely chopped
1 c. olive oil
1/2 c. wine vinegar
1/4 c. sugar
1 c. tomato paste
4 med. eggplant, diced, stem removed
4 med. tomatoes, remove skin, diced
12 pitted green olives, cut into pieces
1/2 tsp. salt & pepper
1/4 tsp. hot pepper

Fry onions and garlic in 1 cup oil until semi soft. Add celery. Saute 10 minutes longer. Add eggplant and cook slowly for 15 minutes. Add tomatoes and more oil if needed. Simmer 10 minutes longer. Add olives, vinegar, sugar, salt, pepper, hot pepper and tomato paste. Reheat complete mixture. Simmer for 20 minutes. Will keep in refrigerator for some time.