Categories: Appetizers 
      Yield: 1 servings 
  
      1 lg Eggplant in small cubes 
      2 T  Olive oil 
      3    Cloves minced garlic 
      4    Sliced onion 
    3/4 c  Chopped celery 
           Mushrooms (or broccoli) 
      3 T  Capers 
     12    Black olives (real ones) 
      6    Green olives 
      3 T  Wine vinegar 
      1 T  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