Caponata

1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 cup, chopped Onions, raw
4 stalk, large (11"-12" long) Celery, raw
2 cup Tomatoes, red, ripe, canned, wedges in tomato juice
2 tbsp, drained Capers, canned
.3 tbsp Honey
2 clove Garlic
2 tbsp Extra Virgin Olive Oil
.3 cup Cider Vinegar

Dice Eggplant into 1/2-3/4 inch pieces, drizzle with 1 Tablespoon olive oil, and roast in 400 degree F oven for 30 minutes. Meanwhile, chop one onion and saute in 1 Tablespoon olive oil along with 2 minced cloves of garlic, when soft and tender add 4 stalks celery sliced thinly or diced and saute until tender and soft. Add one can of diced tomatoes, 1/3 cup vinegar 1 tsp honey and 1 cup water. simmer until eggplant is roasted, then add the eggplant to the tomato mixture and simmer covered 20 minutes, uncover and simmer until liquid is almost absorbed. Cool and serve or refrigerate for later.

Serving Size: 1/2 cup