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Caponata

2 ea LARGE EGGPLANTS

1 T SALT

3/4 c OLIVE OIL

2 ea CLOVES GARLIC, CRUSHED

2 ea ONIONS, CHOPPED

1 ea #2 CAN PLUM TOMATOES

3 ea CELERY STALKS, DICED

1 lb CAN PITTED BLACK OLIVES

12 oz JAR OLIVE SALAD

1/4 c CAPERS

1/2 c PINE NUTS

1/4 c RED WINE VINEGAR

2 T SUGAR

1 x SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until 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 an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.





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