Enjoy this bruschetta style on toast, crusty French bread or topped over pasta. It will keep up to two weeks in the refrigerator.

Ingredients

• 4 medium eggplants peeled and diced
• 4 onions sliced
• 1 1/2 cups Saha Extra Virgin Olive Oil
• capers
• 24 Saha Syrian Pressed Olives, pitted and diced
• 1 tablespoon of pine nuts
• 1/2 4 stalks celery diced
• cup wine vinegar
• 1/4 cup sugar
• Salt and Pepper
• 1/2 cup tomato sauce

Directions

• Fry eggplant in 1 cup olive oil until browned. Remove from skillet
  
• Add onions, browning gently over medium heat in another 1/2 cup olive oil.
  
• Add tomato sauce and celery and cook until tender.
  
• Add capers, olives and pine nuts, and the fried eggplant.
  
• Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture
  
• Salt and pepper to taste.
  
• Allow to simmer until flavors mix.