Resdy these...

• 2 large eggplants
• 1 teaspoon salt
• 3/4 cup olive oil
• 2 cloves garlic, crushed
• 2 onions, chopped
• 1 pound plum tomatoes, quartered
• 3 celery stalks, diced
• 1 pound can pitted black olives
• 12 ounce jar olive salad
• 1/4 cup capers
• 1/2 cup pine nuts
• 1/4 cup red wine vinegar
• 2 teaspoon sugar
• Salt and pepper to taste

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, and celery. Cook until tender−−15 minutes. Add eggplant, capers, and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant. Season to taste and cook an additional 20 minutes. Serve hot or cold as relish with dinner or with french bread rounds as a buffet or cocktail dish.

Have these ready...

• 2 Small Eggplants; unpeeled cut into 1/4−inch rounds
• 2 Eggs; lightly beaten
• 1−1/2 Cup Bread crumbs
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 1 Garlic cloves peeled and halved
• 3/4 Cup Olive oil
• 20 Ounce Tomatoes, canned
• 1/3 Cup Tomato paste
• 2 Tablespoon Minced basil
• 1 Teaspoon Salt
• 1/8 Teaspoon Pepper
• 1 Cup Grated Parmesan cheese
• 1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1−2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4−inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes.