• Eggplant – large
• Onion
• Garlic
• Artichoke hearted
• Red or yellow pepper
• Celery
• 1 Zucchini

• 1 can of tomato sauce
• Small can of black olives
• 3 tablespoons capers
• splash of vinegar
• 1 Tbsp sweetener
• salt and pepper to taste

Cut eggplant into cubes and sauté in olive oil until browned – don’t overcrowd.

Set eggplant aside and sauté onion and garlic.

Add artichoke, peppers, celery, zucchini and sauté until soft.

Add eggplant back to the skillet.

Add remaining ingredients.

Let simmer for 15-20 minutes.

Top with fresh herbs such as oregano, basil or parsley.

Serve with sourdough bread or over pasta.