Ingredients
- 12 black olives
- 6 green olives
- 3 garlic (cloves minced)
- 1 eggplant in (cubes)
- 85 ml tomato sauce
- 65 gr celery (chopped)
- 45 ml wine vinegar
- 30 ml olive oil
- 26 gr capers
- 14 gr sugar
- 4 slices onion (sliced)
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
