1 Spanish onion
1 red pepper
2 pieces celery
1 tablespoon diced garlic
1 tablespoon capers
8 black olives (pitted)
2 bay leaves
1 firm eggplant
1 quart Mike’s Deli tomato sauce
salt & peppers
olive oil


Peel onion and chop into medium dice. While doing this heat large sauté pan and add 2 tablespoons of olive oil.
Sauté onions.
Wash and cut root end off celery, clean red pepper of seeds and stem, chop both into medium dice.
When onion has lightly browned add red pepper, celery, garlic, capers, bay leaf and the olives.
Allow to cook at medium-high heat, adding oil as needed.
Stir occasionally cooking for 4-5 minutes so flavors mix with one another.
Mean while cut stem end off the eggplant.
Cut eggplant into ½ inch dice.
Add this to your sauté pan.
The eggplant is extremely porous and will soak in a lot of oil, so add oil as needed.
Cook for 6-8 minutes stirring every minute or, so the eggplant does not stick to the bottom of the sauté pan.
When eggplant begins to soften add the tomato sauce.
Stir well cooking another 8-10 minutes, add salt and pepper to taste.
Makes approximately 4 quarts.