2 C. Chopped Celery

2 lg. Onions, chopped

2 lg. Eggplants, peeled and cut into 1” cubes

6 tsp. Red Wine Vinegar

1 tsp. Sugar

1/4 C. Tomato Paste

2 C. Mushrooms, cleaned and sliced

2 tsp. Capers, rinsed and drained

20 large Ripe Black Olives, pitted and chopped

1/4 C. Fresh Parsley

Salt

Freshly Ground Black Pepper

 

Heat olive oil in a large skillet over medium heat.  Add the celery and onions and sauté until the vegetables are crisp-tender, about 10 minutes.  Add the eggplant and cook until lightly golden, about 10 minutes.  Remove the vegetables with a slotted spoon and set aside.  Add the vinegar, sugar, tomato paste, and mushrooms to the skillet and bring to a boil.  Lower heat and simmer 15 minutes.  Return previously cooked vegetables to the skillet.  Add capers, black olives and parsley.  Season to taste with salt and pepper.  Stir to combine and , cover, and simmer until the eggplant is very tender and the sauce is thick, about 15 minutes.  Cool, then refrigerate, covered, for 24 hours before serving.  Serve with pita crisps or crackers.