3 medium EggplantOlive oil
4 small Celery stalks -- diced
4 tablespoons Tomato sauce
4 tablespoons White vinegar1/2 teaspoon Honey
4 each Green olives -- halved
4 each Black olives -- halved
4 tablespoons 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 & then add to
eggplant. Pour tomato sauce into the empty skillet & mix in the
vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are
blended, pour over eggplant, add salt & pepper & simmer 10 minutes.
Add water if needed. Stir often. Allow to cool & then serve.