Instructions: Heat oil in large skillet over medium heat. Add garlic and celery and cook, stirring until garlic is fragrant, about 3 to 4 minutes. Add tomato, raise heat to medium high and cook until tomato has released its juices, about 5 minutes. Add onion, eggplant, bell pepper, capers and olives. Cook until heated through, about 10 minutes.

Remove from heat and stir in parsley and vinegar. Season to taste with salt and pepper. Serve with grilled chicken breasts.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.