Eggplant Caponata - cooking recipe

Ingredients

1 medium eggplant
6 Tbsp. olive oil
1 clove garlic, sliced
3 Tbsp. tomato sauce
1 c. chopped celery
12 stuffed green olives
2 Tbsp. red wine vinegar
1 Tbsp. sugar
salt and pepper to taste

Preparation

Peel and cube eggplant; saute with garlic and onion in olive oil until golden.
Add celery and tomato paste; cook for 3 minutes.
Add olives, vinegar, sugar, salt and pepper.
Simmer 15 minutes.
Stir frequently.
Serve hot or cold with a loaf of Italian bread.