1 eggplant, cut in 1 inch cubes (about 2 lbs.)
1/2 c. olive oil
1 lg. onion, chopped
1 c. celery, chopped
1 sm. can tomato paste
1 c. water
1 sm. jar green olives with pimentos
2 oz. jar capers, rinsed to remove salt
2 tsp. sugar
1/4 c. vinegar
Salt & pepper to taste

Heat oil in a large skillet. Add onion and celery and cook until tender. Remove from pan and set aside. Add eggplant to skillet and saute until light brown. Remove from pan. To skillet add water and tomato paste. Stir until smooth and dissolved. Add all ingredients except sugar and vinegar and bring to a boil. Lower heat and simmer for 5 minutes. Add sugar and vinegar and stir well. Cook for 1 minute more. Makes about 2 quarts and keeps well in the refrigerator.