1 large eggplant,
salt, pepper,
2/3 cup olive oil
2 T sugar
2-3 onions diced
½ cup olives cut up
1 large can tomatoes cut up
3 T capers
¼ cup wine vinegar
slivered almonds

1. Peel and cube eggplant. Saute it in about ½ the oil until brown, remove it, put in rest of oil.
2. Saute onions.
3. Add tomatoes and cook for about 15 minutes =very low heat.
4. In a saucepan bring vinegar, salt, pepper, 2 T sugar to a boil.
5. Add to the pot with the eggplant  and the rest of the ingredients. Cover and cook slowly for 20 minutes stirring once in a while.

Chill.or serve warm.

This serves a lot of people and will keep in refrigerator for 2-3 weeks.

Submitted by Gail Fox