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Sicilian Eggplant Appetizer Recipe
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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"
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