Recipe - Sicilian Eggplant Appetizer

3 md Eggplant
Olive oil
4 small Celery stalks, minced
4 tablespoon Tomato sauce
4 tablespoon White vinegar
One half teaspoon Honey
4 Green olives, halved
4 Black olives, halved
4 tablespoon Capers
1 tablespoon Pine nuts
One half teaspoon 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"