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Ingredients

• 1 kilo (2 pounds) eggplant, cut into cubes approx. 1 1/2 cm
• salt
• 1/2 cup olive oil
• 2 cups finely chopped celery stalks
• 3/4 cup finely chopped onions
• 1/3 cup good wine vinegar, mixed with
• 4 teasp. sugar
• 3 cups canned tomatoes, drained
• 2 TBSP tomato puree
• 6 - 8 large gren olives without pits, cut lengthwise, rinse and drain
• 2 TBSP capers
• 4 anchovis, rinsed and 'mushed' with mortar and pestle
• freshly ground black pepper
• 2 TBSP pine nuts

Description

This Dish Goes Lovely As Appetizer With Crusty Italian Bread This Dish Needs Your Constant Attention But It Is Worth It. It Does Keep!

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