Caponata

• 1 eggplant (1 lb.), unpeeled and diced
• 1 medium onion, coarsely chopped
• 1 medium size green pepper, chopped
• 1/2 c. chopped celery
• 2 cloves garlic, minced
• 1/4 c. olive oil
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 3/4 c. pitted ripe olives, sliced
• 1/2 c. salad olives, chopped
• 2 1/2 Tbsp. sugar
• 2 1/2 Tbsp. vinegar
• dash of hot sauce
• 1/8 tsp. dried whole oregano
• salt and pepper to taste

1. Saute eggplant, onion, green pepper, celery and garlic in oil in a large skillet.
2. Add tomato sauce, tomato paste, ripe olives, sugar and vinegar; cover, reduce heat and simmer 30 minutes, stirring frequently.
3. Stir in hot sauce, oregano and salt and pepper; chill 24 hours.
4. Serve with crackers.
5. Yields 4 1/2 cups.

eggplant, onion, green pepper, celery, garlic, olive oil, tomato sauce, tomato paste, olives, salad olives, sugar, vinegar, hot sauce, oregano, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=756025 (may not work)