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1 medium eggplant
3/4 cup olive oil
2 tablespoons olive oil
2 cups onions, chopped
1 cup celery, finely chopped
1 cup tomatoes, cored, peeled, seeded, and chopped
1/2 cup pitted, halved green olives
1/4 cup capers, rinsed and drained
1 tablespoon pine nuts
1/3 cup red wine vinegar
1 tablespoon sugar
freshly ground pepper


Peel and cube the eggplant. Place the cubes in a colander and salt thoroughly. Let drain for one hour. Rinse thoroughly and pat dry with paper towels. Heat half the oil in a large skillet over high heat. Sauté half the eggplant until golden brown (5-8 minutes). Remove to a strainer and drain. Add the remaining oil, sauté the rest of the eggplant, and drain. Wipe the pan clean, add the additional 2 tablespoons oil and sauté the onions and celery just until tender. Add the tomatoes, cover the pan and cook 4-5 minutes. Uncover the pan and cook additional 5 minutes. Add the sautéed eggplant, olives, capers and pine nuts. Combine the vinegar and sugar until the sugar is dissolved. Pour into the eggplant mixture and simmer, covered 5-10 minutes. Season to taste and cool.

Makes 7 to 8 cups

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