Caponata

2 large eggplants

1 tablespoon salt

3/4 cup olive oil

2 cloves garlic, crushed

2 onions, chopped

1 (no. 2) can plum tomatoes

3 celery stalks, diced

1 (1 pound) can pitted black olives

1 (12 ounces) jar Italian olive salad dressing

1/4 cup capers

1/2 cup pine nuts

1/4 cup red wine vinegar

2 tablespoons sugar

salt and pepper, to taste

Wash and cube unpeeled eggplant. Salt and let stand one hour. Dry. Sauté in oil until soft. Remove.

Sauté onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes).

Add eggplant, capers and pine nuts.

In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture.

Season to taste and cook additional 20 minutes.

Serve at buffets, cocktail parties, or as a relish.