Caponata - cooking recipe

Ingredients

1 eggplant (1 lb.), unpeeled and diced
1 medium onion, coarsely chopped
1 medium size green pepper, chopped
1/2 c. chopped celery
2 cloves garlic, minced
1/4 c. olive oil
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3/4 c. pitted ripe olives, sliced
1/2 c. salad olives, chopped
2 1/2 Tbsp. sugar
2 1/2 Tbsp. vinegar
dash of hot sauce
1/8 tsp. dried whole oregano
salt and pepper to taste

Preparation

Saute eggplant, onion, green pepper, celery and garlic in oil in a large skillet.
Add tomato sauce, tomato paste, ripe olives, sugar and vinegar; cover, reduce heat and simmer 30 minutes, stirring frequently.
Stir in hot sauce, oregano and salt and pepper; chill 24 hours.
Serve with crackers.
Yields 4 1/2 cups.