Instructions: PREPARATION: In a large skillet cook eggplant, onion, and celery in hot olive oil or cooking oil, covered, over medium heat for 5 - 8 minutes or until just tender.

Stir in tomatoes, wine vinegar, tomato paste, sugar, salt and red pepper.

Cook uncovered, over low heat for 5 minutes, stirring occasionall. Remove from the heat.

Stir in olives, pine nuts, parsley, and capers. Cool. Cover and chill for 2 to 24 hours. Let lstand at room temperature for 30 minutes before serving.

Serve this tangy eggplant-tomato combo as an appetizer or as a relish with poultry and pork.

Servings: 8 - 10.

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