Eggplant Antipasto - cooking recipe

Ingredients

1 medium size eggplant
1 green pepper
1 onion
1 stalk celery
1 clove garlic
1 (6 oz.) can tomato paste
1 jar stuffed olives
1 Tbsp. wine vinegar
1 tsp. oregano
1 tsp. salt
1 tsp. pepper

Preparation

Chop the eggplant, green pepper, onion, celery and garlic and saute in oil.
Cook until soft and then add the tomato paste, stuffed olives, wine vinegar, oregano, salt and pepper.
Cook 15 to 20 minutes.
Mix well and serve hot or cold with any kind of chips or crackers you desire.
Serves 10.