Recipe - Sicilian Eggplant Caponata

1 Eggplant; large
Salt and Pepper to taste
Cooking Oil
2 md Onions; chopped
2 Garlic Cloves; crushed
3 Celery Stalks; chopped
1 Can Italian Plum Tomatoes
1 pound can
10 Green Olives; pitted and
quartered
3 tablespoon Pine Nuts
One fourth cup Capers; large
One fourth cup Wine vinegar
2 tablespoon Sugar

Wash eggplant. Do not peel, Cut into 1" cubes. Season with salt and pepper.
Fry in heated oil until tender. Take out and set aside. Saute onion in the
same oil until tender. Add garlic, celery, tomatoes, and olives. Cook
slowly for 10 minutes. Add eggplant, pine nuts and capers. Heat vinegar and
stir in sugar. Add to vegetable mixture. Season with salt and pepper. Cook
for 5 minutes longer. Serve chilled as an appetizer or relish.