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
Season to taste and cook additional 20 minutes.
Serve at buffets, cocktail parties, or as a relish.