6 c. eggplant, peeled & diced
2 c. celery, diced
1/2 c. olive oil
2 tbsp. olive oil
1 lg. minced onion
1/3 c. wine vinegar
1 tbsp. sugar
2 tbsp. tomato paste (diluted in c. of water)
1 doz. lg. green olives, pitted & coarsely chopped
1 tbsp. chopped parsley

Saute celery in 1/2 cup olive oil for 7 minutes, stirring occasionally. Remove celery, add eggplant to oil in skillet and saute for 10 minutes or until lightly golden, stirring often. Remove eggplant to a plate covered with paper toweling.

Saute onion in 2 tablespoons olive oil until soft. Do not brown. Add vinegar, sugar, diluted tomato paste. Cover and simmer for 15 to 21 minutes. Add eggplant, celery, parsley, olives, salt and pepper to taste; cover and simmer for 10 minutes more. Serve cold with roasted meat or fowl or as part of antipasto. It will stay in refrigerator in covered container a week to 10 days. Serves about 4 to 6.