1 lg Eggplant in small cubes

      2 tb Olive oil

      3    Cloves minced garlic

      4    Sliced onion

    3/4 c  Chopped celery

           Mushrooms (or broccoli)
      3 tb Capers

     12    Black olives (real ones)

      6    Green olives

      3 tb Wine vinegar

      1 tb Sugar

           Salt & pepper
      3 oz Tomato sauce

  Saute eggplant in 2T olive oil until soft - reserve
  Saute onion, garlic & celery
  Add remaining ingredients ((water if needed) simmer
  Real black olives are the ones that are black because they are
  ripe rather than being turned black with Ferrous Gluconate