Total Calories: 140
In a large pot, heat the oil at a medium-high setting and sauté the diced eggplant until soft.
Add the diced celery and sauté until beginning to soften (7-10 minutes). Add the tomato paste, olives and capers, mix well, reduce the heat and simmer for 10 minutes.
Add the salt and vinegar and simmer for 2-3 minutes more.
Cool, pour into a storage container and chill
Serve with crackers or pita bread triangles
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