Title: Sicilian Eggplant Appetizer
Categories: Appetizer Italian
Yield: 4 Servings

3	md	Eggplant
		Olive oil
4	sm	Celery stalks, diced
4	tb	Tomato sauce
4	tb	White vinegar
1/2	ts	Honey
4		Green olives, halved
4		Black olives, halved
4	tb	Capers
1	tb	Pine nuts
1/2	ts	Black pepper
		Salt

Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve.

Vera Gewanter, "A Passion for Vegetables"

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