2T olive oil
1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 medium eggplant (about 1lb), cubed
1/2c celery, chopped
8-10 black olives, halved and quartered
2T capers
2T sugar
2T vinegar
Place all ingredients in order listed in a deep saucepan and cook over low heat about 30 minutes.
Recipe by Theresa Kempker, as published in Vegetarian Times, September 2003.
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