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 lb can
     10    Green Olives; pitted and

           -quartered
      3 tb Pine Nuts

    1/4 c  Capers; large

    1/4 c  Wine vinegar

      2 tb 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.