3 md Eggplant
Olive oil 4 sm Celery stalks, diced
4 tb Tomato sauce
4 tb White vinegar
1/2 ts Honey
4 ea Green olives, halved
4 ea 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”