Source: Linda Reif

1/2 cup olive oil

2 cups diced celery

1 large eggplant, unpeeled, cut in 3/4 inch cubes

1 large onion, chopped

1/3 cup wine vinegar

1 tsp sugar (optional)

2 large, ripe tomatoes, diced (fresh or canned)

1 cup water

1 T capers, drained (optional)

1/4 cup green olives stuffed with pimentos

1 can sliced black olives

2 T minced parsley

salt to taste

Heat oil, add celery and cook until tender. Remove celery. Add eggplant, reduce heat to medium, and cook until lightly brown and tender (add more oil if necessary). Add onions and cook until soft. Remove eggplant and onion from pan. To pan, add vinegar, sugar, tomatos,water, and cook for 5 minutes. Add eggplant, onions, and rest of ingredients to pan. Simmer uncovered 20 minutes. Chill. Serve with crackers.