For STEP 1:
3 c. onions, coarsely chopped
1 ½ c. green pepper, coarsely chopped
1 ½ c.celery, coarsely chopped (if desired)
½ c. olive oil
Wax paper
For STEP 2:
2 large eggplants, peeled and cut into 1 in. cubes
8 oz. tomato sauce
6 oz. tomato paste
For STEP 3:
5 cloves garlic, minced
6 oz. pitted black olives, halved
½ c. pitted green olives, sliced
For STEP 4:
½ c. red wine vinegar
3 T sugar
¼ c. capers
1 ½ tsp. oregano
1 T salt
½ tsp. cayenne pepper, if desired
1 tsp. black pepper