An Italian Eggplant Relish
Serves 8 as Salad or Appetizer


4 cups eggplant peeled large dice
1/2 cups olive oil
1/2 cups onion, minced
2 Tablespoon garlic, minced
1/3 cup celery, diced
3 cups diced tomato 
2 tablespoons capers
1/3 cup carrot, minced
1/4 cup pine nuts, toasted
1 cups black olive, oil cured. May substitute kalamata
2 Tblspoon  sugar
1/2 cup red wine vinegar
1/4 teaspoon cayenne, 
2 tablespoon minced parsley 

Peel and dice the eggplants.  Toss the eggplant with the olive oil and bake until soft and lighty brown in a 375 oven. About 20 minutes.
 Sauté onions and garlic until soft in a large skillet.
Add celery, tomatoes, capers carrot, pine nuts, olives, sugar, vinegar and cayenne.
Simmer 30 minutes.
Add eggplant and cook an additional 15 minutes.  Add parsley and let cool.