Olive oil
1 med. eggplant, unpeeled and cut in 3/4 inch cubes
1 lg. onion, chopped
1 c. chopped fennel or celery
3/4 c. pimiento stuffed olives, coarsely chopped
1 (16 oz.) can chopped tomatoes
16 oz. frozen green beans, cooked until crisp tender
1 tbsp. mashed anchovies
3 tbsp. capers
1/4 c. red wine vinegar
1 tsp. sugar
1 tsp. basil
1/2 tsp. oregano
1 tbsp. fresh parsley, chopped
Salt and freshly ground pepper to taste

Saute eggplant in oil in batches. Drain on paper towels. Saute onion, garlic and celery. Add olives, tomatoes, green beans, anchovies, capers, vinegar, sugar, basil, oregano, parsley, salt and pepper. Cook briefly over medium heat. Add eggplant and simmer for about 15 minutes. Cool, then cover and chill. Serve with lavash or crusty Italian bread as an appetizer or may be used as a side dish with a meal. Makes about 6 cups.