Recipe - Componatta

1 One half cup Celery, chopped
1 One half cup Onion, chopped
3 lg Cloves garlic minced
One half cup Olive oil
1 cup Green olives, rinsed
1 cup Black olives, rinsed
2 pound Eggplant 1"cubes
1 Tomatoes 14oz can
1 Can tomato paste
One fourth cup Wine vinegar
Salt and pepper to taste
One fourth cup Capers (optional)

Heat oil and saute the onions, celery, garlic and salt
and pepper. Saute until the onions are translucent.
Add the eggplant and simmer until tender. Add the
remaining ingredients and simmer about 10 minutes
more. Cool and refrigerate overnight. Serve cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini