1 lg Eggplant in small cubes
2 tb Olive oil
3    Cloves minced garlic
4    Sliced onion
3/4 c  Chopped celery
Mushrooms (or broccoli)
3 tb Capers
12    Black olives (real ones)
6    Green olives
3 tb Wine vinegar
1 tb Sugar
Salt & pepper
3 oz Tomato sauce

Saute eggplant in 2T olive oil until soft – reserve Saute onion, garlic &
celery Add remaining ingredients ((water if needed) simmer Real black
olives are the ones that are black because they are ripe rather than being
turned black with Ferrous Gluconate