2 med. eggplants, cut up bite size
1/2 c. water
4 med. celery stalks, sliced
6 oz. can pitted olives
3-3 1/2 oz. bottled capers, drained
3 tbsp. sugar
1 tbsp. salt
3 tbsp. red wine vinegar
3/4 tsp. oregano
1/4 tsp. basil
1/4 tsp. pepper
4 med. tomatoes, cut up bite size
Parsley sprigs for garnish

In an 8 quart Dutch oven over medium heat, in 1/2 cup hot olive oil, cook eggplant and water until eggplant is tender (15 minutes), stir often. Remove and place in a large bowl, set aside. In the same Dutch oven over medium heat, in 1/4 cup oil, cook celery and onions until tender, about 10 minutes.

Add eggplant, olives, capers, sugar, salt, vinegar, oregano, basil and pepper over high heat to boiling, reduce heat to low. Cover and simmer 15 minutes. Add tomatoes over high heat. Heat to boiling, reduce heat to low and cover. Simmer 15 minutes longer until tender. Cover and remove from stove. Refrigerate.

Winter Park Lodge 64A, F.O.P.A.