Preparation / Directions:
Cut the eggplant into 1 inch cubes. Sprinkle with salt and put in a colander. Top with a plate and something heavy and let the eggplant sit for 20 minutes. Rinse the eggplant and dry thoroughly with papertowels. Finely chop all vegetables. Simmer for 10 minutes.
Combine tomato sauce, olives, pine nuts, ketchup, vinegar and sugar along with 1/2 cup water. Add to the simmering vegetables. Season with salt and pepper. Cover and simmer for 30 minutes. Chill well before serving.