Sicilian Eggplant Appetizer

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3 medium eggplants
olive oil
4 small celery stalks, diced
4 tablespoons tomato sauce
4 tablespoons white vinegar
1/2 teaspoon honey
4 green olives, halved
4 black olives, halved
4 tablespoon capers
1 tablespoon pine nuts
1/2 teaspoon 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 and then add to eggplant. Pour tomato sauce into the empty skillet and mix in the vinegar, honey, olives, capers and pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt and pepper and simmer 10 minutes. Add water if needed. Stir often.



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