1 med. eggplant
1 lg. red onion
2 stalks celery
1 (8 oz.) can tomato sauce
1/2 c. sliced black olives
1 tbsp. capers
1 tbsp. wine vinegar
1 tsp. dried basil
1/2 tsp. sugar
1/4 c. oil

In 8 inch skillet stir-fry finely minced onion in oil. Add 5 cups 1/2-inch eggplant cubes; stir-fry 5 minutes. Add celery, chopped; stir-fry 5 minutes. Combine with tomato sauce, olives, capers, vinegar, basil and sugar. Simmer, covered 5 minutes until celery is just tender. Chill or serve warm with crusty bread or crackers. Makes 4 cups.