1 lg. eggplant
1 lg. onion
3-5 stalks celery
1 green pepper
2-3 cloves garlic (may sub. equivalent garlic powder at end of cooking time)
1 pt. mushrooms
1 (16 oz.) can tomatoes (or 5 fresh)
1 can black olives
Dash of hot sauce, to taste
Salt & pepper

Peel eggplant and cut into small chunks. Soak in water with lots of salt for 1/2 hour, with plate pressing on top. Drain. Dice all vegetables; slice mushrooms.

Cook onions, pepper and celery. Saute until tender-crisp. Then add mushrooms, eggplant and tomatoes. Cook until tender on medium heat. Add vinegar and sugar (garlic powder, if used). Cook 10 minutes. Serve warm or cold. Great with salami, Lebanese or pita bread and wine!