Eggplant Relish - cooking recipe

Ingredients

2 lb. eggplant, cut in 1-inch cubes
1/2 c. olive oil
1 large, chopped onion
1 c. chopped celery
3 1/2 oz. tomato paste
1 c. water
1 lb. green olives
2 oz. jar capers
salt and pepper to taste
1 heaping tsp. sugar
1/4 c. wine vinegar

Preparation

Heat olive oil in a large skillet.
Add onion and celery and cook until almost tender.
Remove onion and celery and place in a bowl.
In the same skillet, saute eggplant until light brown. Remove.
In same pan over medium flame, place tomato paste and water; stir until dissolved.
Add olives, eggplant, capers, onion, celery, salt and pepper.
Mix well.
Bring to a boil over high flame.
Lower flame; simmer for 5 minutes, then add sugar and vinegar.
Stir and cook for 1/2 minute.
Remove and allow to cool. Makes about 2 quarts.