Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
   3      cups          diced eggplant -- (3/8" dice) (about 1
                        -- medium
   1 1/2  cups          coarsely chopped onions
   1      cup           celery in 1/4" slices
   2      cups          chopped tomatoes
   3      tablespoons   minced garlic
   2      tablespoons   tomato paste
     1/4  cup           wine vinegar
  24      small         stuffed green olives -- sliced into thirds
     1/2  cup           small capers -- drained
   2      ounces        anchovies -- drained and chopped
   1      tablespoon    sugar
     1/2  teaspoon      crushed red pepper flakes
     1/2  cup           lightly packed minced parsley
     1/2  teaspoon      salt
     1/2  teaspoon      pepper

Preparation:

In a large skillet, heat the olive oil. Add the eggplant and saute several minutes until partially soft. Add the onions, celery, tomatoes, and garlic and cook for about 10 minutes, stirring occasionally. Remove from the heat, add the remaining ingredients and toss lightly. Chill until ready to serve. Serve chilled or at room temperature. Serving suggestions: As an appetizer, serve on a bed of greens accompanied by black bread or crisp pita toasts As an hors d'oevre, pass with toasted Italian bread slices or pita triangles. Try as an omelet filling; as an accompaniment to cold roast meats; tossed with pasta for a cold salad; or even mounded hot on black bread, topped with mozzarella, and broiled for a quick snac