1/2 c. olive oil
3 c. diced eggplant (3/8 inch)
1 1/2 c. coarsely chopped onion
1 c. celery, cut in 1/4 inch slices
2 c. chopped tomatoes
1 to 3 tbsp. minced garlic
2 tbsp. tomato paste
1/4 c. red wine vinegar
24 sm. green or black olives, sliced in thirds (or half and half mix)
1/2 c. capers, drained
2-3 tbsp. sugar
1/2 tsp. crushed red pepper
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. lightly packed minced parsley

In large skillet heat olive oil. Add eggplant, saute until partially soft. Add onions, celery, tomatoes and garlic. Cook 10 minutes. Stir occasionally. Remove from heat. Add remaining ingredients. Toss lightly. Chill until you serve it.