1/2 cup olive oil
14 oz can diced tomatoes
10 cups Eggplant - cut up no skin
2 onions, chopped
1 bell pepper
4 celery stalks, diced
7 oz can Sun Dried tomatoes
3 oz jar capers
1 large can small black olives
1 large jar green olives, without pimento
pine nuts
1 teaspoon Sugar
2 teaspoons red wine vinegar
1/2 teaspoon oregano
1/2 teaspoon thyme
Salt & Pepper to taste
Sautee onions, celery, and eggplant in olive oil for 10 minutes
Add all other ingredients except capers and olives.
Cook 10 minutes. Cool. Add capers and olives.
Chill before serving.
Not: This can be put in pickling jars and saved.
If doing this the sealing of the jars in the boiling water bath will take
care of the last 10 minutes of cooking time. If done this way
capers and olives will be mixed in.
From Alice Ann (Poirrier) Broussard