Capannate

2 large eggplants not peeled coarsely chopped
2 large bell peppers coarsely chopped
2 large onions coarsely chopped
3 stalks celery coarsely chopped
1/2 cup olive oil
1 can tomato sauce
1 can tomato paste
5 garlic toes
1/3 cup vinegar
1/3 cup sugar
1- 10oz. jar salad olives - drained
1- 8oz. can pitted black olives-drained

Saute' eggplant, bell pepper, celery and onions in olive oil. Add the rest of the ingredients and cook for 45 minutes uncovered. Season to taste. This is great served as a relish-type dip on crackers and also good tossed on pasta. The first time I tasted this I ate so much my belly hurt! It is good! Lisa