3 med. eggplants, chopped
4 sticks celery, sliced
2 onions, chopped
1/2 lb. green pitted olives
2 oz. capers
1 sm. can tomato paste
Sugar
Olive oil and balsamic vinegar

Saute first three ingredients in olive oil. Set aside. Saute tomato paste with cooked celery and add other cooked ingredients. Saute for 5 minutes and add chopped olives and capers. Let mixture cool slightly and stir in 1 1/2 tablespoons of sugar and 2 tablespoons of vinegar. Refrigerate for a few days. Serve at room temperature. Serve with breadsticks or sliced baguettes as appetizer.