1 eggplant
1/2 c. olive oil
1 c. diced celery
1 lg. onion, sliced
1 (8 oz.) can tomato sauce
1/4 c. red wine vinegar
1 tbsp. sugar
2 tbsp. drained capers
1/2 tsp. salt
2 dashes black pepper
1 c. pitted black olives, cut in slivers

Wash eggplant, cut into 1/2 inch cubes. In hot oil in a large skillet, saute eggplant until tender and golden brown. Remove eggplant and set aside.

In hot oil, saute onions and celery until tender, 5 minutes. Return eggplant to skillet. Stir in tomato sauce, bring to boil. Reduce heat and simmer covered for 15 minutes. Add sugar, vinegar, capers, salt, pepper and olives. Simmer covered 15 minutes, stirring occasionally. Refrigerate covered eggplant mixture overnight.