EGGPLANT RELISH        


1 large eggplant
2 Tbs. salt
1 cup onions, diced
1 cup celery, diced
3 tomatoes, peeled and diced
1/3 cup each black & green olives, sliced
1 or more Tbs. Capers  
handful of toasted pine nuts
2 Tbs. red wine or Aged Balsamic Vinegar  
1 or more  Tbs. olive oil 
1/4 tsp Sweet Basil Dried  
salt and pepper to taste



Cut eggplant horizontally into 3/4 inch thick slices. 
Sprinkle with salt and let sit for 1/2 hour. 
Drain of liquid that has accumulated and pat dry; cut into small cubes. 
Sauté eggplanit in olive oil until barely golden. 
Add onions, & celery and cook about 10 minutes; stir in herbs, salt & pepper. 
Add tomatoes, olives, capers and sauté another 10 minutes over low heat. (Don't let the mixture get mushy). 
Remove from heat, and let cool. Stir in toasted pine nuts, vinegar and more olive oil if too dry.