|Olive oil||1⁄4 Cup (4 tbs)|
|Eggplant||1 Medium, peeled and diced|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Bell pepper||1 , seeded, cored and chopped (Green / Red Colored)|
|Minced celery||1⁄2 Cup (8 tbs)|
|Tomato puree||1 Cup (16 tbs) (Canned / Fresh)|
|Chopped pitted green olives||1⁄3 Cup (5.33 tbs)|
|Capers||2 Tablespoon, rinsed and drained|
|Red wine vinegar/Cider vinegar||2 Tablespoon|
|Black pepper||To Taste|
|Chopped italian flat leaf parsley||2 Tablespoon (Fresh)|
|Shredded parmesan cheese||1⁄4 Cup (4 tbs)|
Heat 3 tablespoons of the oil in saucepan over medium heat.
Add eggplant and cook, stirring occasionally until eggplant is almost translucent, about 10 minutes.
Add remaining olive oil, onion, garlic, peppers, and celery.
Cook, stirring, until onion is limp, about 10 minutes.
Add tomato puree, olives, capers, vinegar, and sugar.
Sprinkle lightly with a few grinds of pepper; stir gently to combine.
Cover and simmer, stirring occasionally, for 30 minutes to 1 hour until very thick; add water only if necessary.
Taste and add more seasonings if needed.
Stir in parsley.
Let cool, then refrigerate until used.
Serve with crackers, bread, or melba toast.