Title: Sicilian eggplant appetizer
 Categories: Appetizers, Italian
      Yield: 4 servings
 
      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"