• 2 Large Eggplant
• 1 Teaspoon Salt
• 3/4 Cup Olive Oil
• 2 Cloves of garlic, crushed
• 2 Onions, Chopped
• 1 Pound Roma Tomatoes, Quartered
• 3 Celery Stalks, diced
• 1 Can Pitted Black Olives
• 12 Ounce Jar of Imported Olives
• 1/4 Cup Capers
• 1/2 Cup Pine Nuts
• 1/4 Cup Red Wine Vinegar
• 2 Teaspoon Sugar
• Salt & Pepper to taste.

1. Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove.

2. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes.

3. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant.

4. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.