Caponata

Ingredients

• 1 eggplant (1 lb.), unpeeled and diced
• 1 medium onion, coarsely chopped
• 1 medium size green pepper, chopped
• 1/2 c. chopped celery
• 2 cloves garlic, minced
• 1/4 c. olive oil
• 1 (8 oz.) can tomato sauce
• 1 (6 oz.) can tomato paste
• 3/4 c. pitted ripe olives, sliced
• 1/2 c. salad olives, chopped
• 2 1/2 Tbsp. sugar
• 2 1/2 Tbsp. vinegar
• dash of hot sauce
• 1/8 tsp. dried whole oregano
• salt and pepper to taste