1 med. eggplant, peeled & diced
1 Spanish onion, diced
4 cloves garlic, pressed & chopped
1 tsp. oregano
1 tsp. basil
1/3 c. olive oil
1/2 c. red wine or wine vinegar
4 tbsp. sugar
1 lg. can Red Pack crushed tomatoes
1 bottle drained capers
10 green pitted olives, slivered
Salt & pepper to taste
1 med. can tomato paste

Peel and dice eggplant into small cubes and saute with diced onions in oil until softened. Add garlic and saute, don't scorch. Add seasonings and saute. Add tomatoes and paste. Add wine, sugar, salt and pepper to taste. Bring to boil and then simmer for 2 hours. Taste and re-season if necessary.. Cook 1/2 hour longer. Let cool and refrigerate, covered until ready to serve. Serve at room temperature on crackers or hot over pasta with grated cheese.