Cooking Recipe Caponata

2 ea LARGE EGGPLANTS

1 tb 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 tb SUGAR

1 x SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour.

Sque eze dry. Saute in oil until soft. Remove. Saute onions and

garl ic in same oil. Add tomatoes, olives, and celery. Cook

unti l tender--15 minutes. Add eggplant, capers, and pine nuts.

In a nother pan heat vinegar and sugar. When dissolved, pour over

eggp lant. Season to taste and cook an additional

20 minutes.

Serv e hot or cold as relish with dinner or with french bread

roun ds as a buffet or cocktail dish.