1 large eggplant (approx. 1 1/2 lbs)

2 large bell peppers

1/2 C olive oil

1 large onion finely chopped

1 1/2 C chopped celery

3 cloves garlic pressed

1/4 C tomato paste

1 C water

1/4 C wine vinegar 

1 T each sugar and drained capers

1 C sliced ripe black olives

2 Tble chopped fresh basil

1/4 C pine nuts (optional) to sprinkle on top

Cut eggplant into small cubes (do not peel).  Core and dice pepper.  Heat oil in 12-14″ pan and add eggplant.  Cover and stir occasionally until slightly soft (maybe 5 minutes).  Uncover and continue cooking until begins to brown (maybe another 10 minutes).  Mix in pepper, onion, celery, garlic.  Cook until onion is soft (6-8 minutes).  Add tomato paste, water, vinegar, sugar, capers, basil and olives.  Cook, stirring often until sauce thickens (around 10 more minutes).  Can keep in fridge for about a week.  

For pine nuts: Place nuts in small fry pan to toast.  Then sprinkle over egglant before serving . 

Serve cold or rm temp.