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| 1 mittel | Eggplant, peeled and cut into 1/2 cubes (about 4 cups) |
| 3/4 Tasse | onion chopped |
| 1/3 Tasse | celery chopped |
| 1/4 Tasse | Olive oil or cooking oil |
| 1 Dose | (16-oz) tomatoes, drained and cut up |
| 3 Esslöffel | wine vinegar |
| 2 Esslöffel | tomato paste |
| 1 Teelöffel | sugar |
| 1/2 Teelöffel | salt |
| 1 Prise | red pepper ground |
| 1/2 Tasse | ripe olives pitted, sliced |
| 2 Esslöffel | pine nuts |
| 1 Esslöffel | Snipped fresh parsley |
| 1 Esslöffel | capers drained |
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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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