Lenten Vegetables

1 lg. eggplant, unpeeled
2/3 c. olive oil
2 med. onions, chopped
1 c. celery, diced
16 oz. can Italian tomatoes with juice
1/3 c. wine vinegar
1 T. sugar
2 tsp. salt
¼ tsp. pepper
3 dashes cayenne pepper
14 oz. can green or ripe olives, chopped
2 T. capers with 1 T. juice
2 T. pine nuts
Juice of 1 lemon

Cut eggplant into ½-inch cubes. Heat 1/3 cup olive oil in large skillet. Saute eggplant for 5 minutes, stirring often. It will
absorb oil and change color slightly. Remove eggplant and set aside. Add remaining oil to skillet and sauté onions until
transparent. Add celery and tomatoes with liquid. Cook over medium heat about 15 minutes, stirring often, until sauce
has reduced and thickened. Stir in vinegar, sugar, seasonings and eggplant. Cook, covered, for 10 minutes. Add olives,
capers and pine nuts and cook, uncovered, for 10 minutes longer. Add more seasonings if necessary and lemon juice to
taste. Chill well before serving. Make 24 hours in advance. Can be refrigerated for 2 weeks.