Ingredients:

• 1/4 cup olive oil
• 1 cup chopped celery
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 1 medium eggplant, unpeeled, 1/4 inch dice
• 1-14 ounce can whole tomatoes partially drained.
• 1/4 cup sliced pitted olives, green or black
• 1/4 cup red wine vinegar
• 2 tablespoons tomato paste
• 2 tablespoons capers, chopped
• 2 tablespoons fresh basil chopped or 2 teaspoons dried
• Dash sugar
• Salt and pepper to taste

Directions:

Preheat a large skillet or cast iron pan over high heat. Carefully add oil and immediately add celery, onion, and garlic then eggplant. Sauté about 3-4 minutes until lightly browned, stirring occasionally.

Reduce heat to medium, add remaining ingredients and stir to combine. Cover and simmer 15-20 minutes, stirring occasionally, until eggplant is very tender. Cool and serve at room temperature. Serve with wine biscuits.

Can be made up to 2 days ahead.

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