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"