• 2 small eggplant, peeled and cubed, 1/2 cup olive oil
• Saute 10 to 15 minutes, until soft
  
  
• 1 large onion, cut in small chunks
• 1 1/2 cups chunked celery
• 1 cup chunked green pepper
• 1 cup pitted black olives
• 1 1/2 cups bottled chili sauce
• 1 teaspoon salt, pepper to taste
• 1/2 cup red wine vinegar
• 1/4 cup water

Mix with sautéed mixture and marinate overnight.

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