|Olive oil||6 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 , thinly sliced|
|Tomato sauce||3 Tablespoon|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Stuffed green olives||12 , cut in halves|
|Wine vinegar||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Peel the eggplant and cut it into cubes.
Saute in five tablespoons of the olive oil.
Remove the eggplant from the skillet and add the remaining tablespoon of olive oil.
Cook the garlic and onion in it until the onion is brown.
Add the tomato sauce and celery and simmer until the celery is tender.
If necessary, add a little water to the skillet.
Return the eggplant to the skillet and add the capers and olives.
Heat the vinegar with the sugar and pour it over the egg plant.
Add salt and pepper to taste and simmer the mixture ten to fifteen minutes longer, stirring frequently.