|Vegetable oil||1 Tablespoon|
|Onion||1 Cup (16 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Eggplant||2 Cup (32 tbs), cut into 1-inch cubes|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Cayenne pepper||To Taste|
Saute onion in oil until onion is translucent; stir in remaining ingredients, except salt and pepper, in order.
Cover and simmer until eggplant is tender.
Taste and add salt and cayenne to taste.