2 med. or 1 lg. eggplant
1 lg. onion, chopped
1 c. celery, chopped
1/2 c. green pepper, chopped
2 tbsp. butter
1 (16 oz.) can tomatoes, drained & cut up
Pinch of garlic powder
Pinch sweet basil
Chopped parsley to taste
2 tbsp. sugar
2 tbsp. wine vinegar or 2 tbsp. wine
15 sliced green olives

Peel eggplant. Cube then set in a saucepan. Season to taste with salt. Let stand for 30 minutes. Drain and squeeze out excess liquid and salt.

Sauté onion, celery, green pepper in butter. Cook tomatoes separately with sugar, basil and parsley.

In a large skillet saute eggplant in a small amount of oil. Add onion mixture, tomatoes, garlic and wine vinegar. Simmer 10 to 15 minutes. Add olives and simmer for an additional 5 minutes.

NOTE: Can be served hot or cold with crackers. Chopped cooked sausage can be added when onion mixture is added.

Yield: 10 to 12 servings.