1 lg. eggplant - wash eggplant dice about 1 square with skin
1/2 c. celery - peel off strings and dice in small pieces boil celery until tender and drain water
1/2 c. onion - dice in small pieces
12 Sicilian green olives - take out pits and cut in small pieces
1/2 jar of capers - soak them ahead of time in cold water - wash and drain to take out salt
1 tsp. sugar
1 tsp. white vinegar
1 sm. can of tomato sauce - cook sauce not too thick

In heavy skillet brown eggplant, simmer onions in some skillet do not over cook.

In a large mixing bowl combine celery, onion, olives, capers, sugar, vinegar, eggplant. Mix well with wooden spoon. Add tomato sauce until well saturated enough to moisten the mixture. Place in jars and refrigerate.