Eggplant Relish

• 2 lb. eggplant, cut in 1-inch cubes
• 1/2 c. olive oil
• 1 large, chopped onion
• 1 c. chopped celery
• 3 1/2 oz. tomato paste
• 1 c. water
• 1 lb. green olives
• 2 oz. jar capers
• salt and pepper to taste
• 1 heaping tsp. sugar
• 1/4 c. wine vinegar

1. Heat olive oil in a large skillet.
2. Add onion and celery and cook until almost tender.
3. Remove onion and celery and place in a bowl.
4. In the same skillet, saute eggplant until light brown. Remove.
5. In same pan over medium flame, place tomato paste and water; stir until dissolved.
6. Add olives, eggplant, capers, onion, celery, salt and pepper.
7. Mix well.
8. Bring to a boil over high flame.
9. Lower flame; simmer for 5 minutes, then add sugar and vinegar.
10. Stir and cook for 1/2 minute.
11. Remove and allow to cool. Makes about 2 quarts.

eggplant, olive oil, onion, celery, tomato paste, water, green olives, capers, salt, sugar, wine vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530204 (may not work)