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This is easy to make, I use the cuisinart to do all of the chopping.
It is easy to make, makes a minimal mess (cuisinart and a pan are all that 
get messed up) and can also be frozen for later consumption.  It has about 90 
calories per serving and less than a gram of fat (even with the olives which 
add a great taste sensation):
                     *  Exported from  MasterCook  *


Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      whole         red onion -- chopped fine
   1      whole         green pepper -- chopped fine
   1      whole         red pepper -- chopped fine
   4      whole         celery stalk -- chopped fine
   1      whole         eggplant -- chopped fine (I don't peel, just scrub 
skin - adds extra                   fiber!)
   2      whole         tomatoes -- chopped coarsley
     1/4  cup           stuffed green olive -- chopped coarsley (I get the 
very small ones,                    and leave ours whole so my husband can 
pick them out easily)
   2      tablespoons   capers -- drained
  1/2  cup           raisins
   5      tablespoons   red wine vinegar
   3      tablespoons   sugar
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
     1/3  cup           water

Saute onion, peppers and celery in a large nonstick skillet until soft, about 
5 minutes.  Add eggplant, and saute another 5 minutes.  Add tomatoes, olives, 
capers, raisins, red wine vinegar, sugar, salt and pepper, and water.  Cook 
for 20 minutes or until all vegetables are done.  Taste and adjust 
seasonings.  You might need more salt than called for, I just use as little 
as possible.  Serve over cooked cabbage or pasta.  Freezes well.

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