Pungent Eggplant Chutney

3/8 cup olive oil
1 eggplant, peeled & cubed
1 clove garlic
3/4 cups finely chopped celery
1 medium onion
1/4 cup finely chopped green olives
1/2 cup Italian tomato sauce
1/8 cup capers, drained
1/8 cup white wine vinegar
1/2 tablespoon red wine vinegar
1/2 tablespoon sugar
freshly ground black pepper

Heat the oil in a skillet. Add the eggplant cubes and garlic and cook over moderately high heat for 8 to 10 minutes, until lightly browned. Stir often. Using a slotted spoon, remove the eggplant from the oil and set aside.
Add the celery, onions, and olives to the oil, cooking until tender. Add the tomato sauce and simmer the mixture for 5 minutes. Add the capers, vinegars, sugar, and pepper. Return the eggplant to the pan; cook over low heat 5 minutes longer. Serve cold or at room temperature with toast or crackers.
Courtesy of The Big of Preserving the Harvest