Eggplant Relish (version VI)

5-6 cups eggplant, peeled and finely chopped
2-3 cups celery, finely chopped
1/2 cup olive oil
1-2 onion, finely chopped
1/3 cup wine vinegar
dash sugar
2-3 tablespoons tomato paste diluted in 1 cup water
1 tablespoon capers
1/2 - 3/4 cup green olives, chopped
1-2 tablespoons fresh parsley, chopped
salt and pepper to taste

Sauté eggplant in oil until golden. Remove and drain on paper towel. Add celery and onion and sauté until vegetables are limp. Add vinegar, sugar, tomato paste, and heat thoroughly. Return eggplant and add capers, olives, and parsley. Add salt and pepper, to taste. Cover and slowly simmer for about 15 minutes. Serve cold.

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