Ingredients
| 2 | sm. eggplant, cubed | | 1 bunch | celery, cut small | | 4 cloves | garlic, chopped | | 1 | lg. onion, sliced | | 1 jar | green pitted olives | | 1 can | tomato paste | | 2 cans | of water | | Salt and pepper | | Basil and oregano | | 1 tsp. | sugar | | 3 tbsp. | red wine vinegar | | 1 can | black pitted olives |
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Instructions
Saute eggplant in olive oil with onion and celery until they change color, stirring frequently. Add garlic, olives and paste. Add water and seasonings. Cover and simmer, stirring frequently. Let cook until all soft, about 30 minutes. Cool and add sugar and vinegar. Refridgerate and serve room temperature.
Author's Comments
TOP WITH A HANDFUL OF TOASTED PIGNOLI.
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