Caponata A La Rosemary - cooking recipe

Ingredients

2 medium eggplants, cubed unpeeled
1 medium onion, chopped
1 medium green pepper, chopped
1 c. celery chopped, leaves included
4 garlic cloves, minced
1/2 c. olive oil
16 oz. tomato sauce
6 oz. tomato paste
1 small can sliced black olives
1/2 c. sliced Spanish olives
4 Tbsp. sugar
5 Tbsp. white vinegar
1/2 tsp. oregano, salt, pepper
dash of Louisiana hot sauce
capers to taste

Preparation

Saute eggplant, onion, pepper, celery and garlic in oil.
Add tomato sauce and paste; simmer for 10 minutes, then add olives and remaining ingredients.
Remove from heat.
Adjust spices to taste.