1 (6 oz.) can tomato sauce
1 eggplant, med.
1 onion, med.
1 green pepper, med.
4 stalks celery, lg.
1 (6 oz.) can black olives
1 (6 oz.) jar Spanish green olives
1/4 c. juice from green olives
1/2 c. olive oil
1/4 c. vinegar
1/2 c. sugar
3 toes garlic

Cut vegetables into 1-inch chunks. Chop garlic coarsely. Fry eggplant in olive oil until slightly brown. Drain and set aside. In same oil, fry rest of vegetables. Return eggplant to pot. Add tomato sauce, whole green olives, black olives cut in half, sugar, vinegar and green olive juice. Simmer until sauce thickens. Sauce should not be too juicy.

Serve hot or cold as an appetizer.