Ingredients
- 4 celery stalks
- 4 green olives
- 4 black olives
- 3 eggplant
- 4 tb vinegar (white)
- 4 tb tomato sauce
- 4 tb capers
- 1 tb pine nuts
- 1/2 ts honey
- 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"
