Source: dLife

Italian style stew with eggplant, onions, celery, red pepper, and olives in an herbed red wine vinegar sauce.

Servings

1 cooking spray
2 whole eggplant
2 medium onions , chopped
1.5 cup fresh chopped celery , thickly sliced
2 chopped green bell peppers , seeded and cut into 1-inch chunks
2 medium garlic cloves , minced
0.33 cup red wine vinegar
29 oz Tomatoes, with juice, Italian style, ready cut, canned (2 cans, 14 1/2 oz each)
2 tbsp sugar
2 tbsp dried basil
3 tbsp tomato paste
0.5 cup chopped parsley
1 tsp black pepper
8 Olives, green, manzanilla, stuffed

1 Cut the unpeeled eggplants into 1 inch cubes. Heat a large pot coated with nonstick cooking spray over medium-low-heat, and add the eggplant and onion, sautéing until lightly golden.
2 Add the celery, green pepper, parsley, pepper, and green olives to the pot, and stir gently but thoroughly. Simmer with cover for 30 minutes, stirring occasionally, and remove the lid. Then simmer about 10 minutes more, or until it is thick.
3 Cool and refrigerate. Serve chilled or at room temperature.

Serve at room temperature with pita chips. Can be kept, covered, for several days in the refrigerator.