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Eggplant Relish
This is a useful dish for entertaining because it can be made ahead and served at room temperature. It is also wonderful pureed and used as a canape to be spread on endive or French bread rounds.
Ingredients:

2 cups diced celery
1/2 cup COLAVITA Extra Virgin Olive Oil
1 large or 2 medium eggplants, peeled and diced (about 6 cups)
1 onion, chopped
2 tablespoons tomato paste
3/4 cup water
1/3 cup COLAVITA Red Wine Vinegar
1 tablespoon sugar
1/2 cup chopped pitted green olives
1 tablespoon capers
1 tablespoon chopped fresh parsley


Preparation:

Saute the celery in the olive oil until soft and translucent, about 6 minutes. Remove the celery and set aside. Saute the diced eggplant in the same pan until soft; remove from the pan and drain on paper towels to remove excess oil. Saute the onion in the same pan until soft. Mix the tomato paste with the water, add the mixture to the pan with the vinegar and sugar, and simmer 15 minutes. Add the eggplant and celery, and the olives, capers, and parsley. Cook an additional 10 minutes. Serve warm or cold. Makes 24 small portions