1 med. eggplant
1 onion
1 clove garlic
1/2 c. celery
1 can (1 lb.) tomatoes
1/2 c. black olives
2 tbsp. red wine vinegar
1 1/2 tsp. salt
1/2 tsp. sugar

Cut and peel eggplant 1 inch cubes. Saute eggplant in olive oil until soft and brown. Set aside. Chop onion and garlic and saute also in olive oil. Add remaining ingredients along with the eggplant. Simmer uncovered for 20 minutes. Serve hot or cold.