Capintona Eggplant Appetizer

• 2 eggplants
• 2 bell peppers
• 2 onions
• 3 stems celery
• 1 can tomato paste
• 1 can tomato sauce
• 1/2 c. olive oil
• 5 pods garlic
• 1 c. wine vinegar
• 1/3 c. sugar
• oregano to taste
• salt to taste
• black and red pepper to taste
• 1 (10 oz.) jar salad olives

1. Cube whole eggplants with peelings and steam until tender. Saute onions, bell peppers, celery and garlic in olive oil until wilted.
2. Add tomato sauce, tomato paste, wine vinegar and sugar. Blend and let cook for 10 minutes.
3. Add spice and seasonings to your taste.
4. Combine this mixture to eggplant and add salad olives. Bring to a good boil and remove from heat.
5. Place in jars immediately and seal.

eggplants, bell peppers, onions, celery, tomato paste, tomato sauce, olive oil, garlic, wine vinegar, sugar, oregano, salt, black, salad olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=943702 (may not work)