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Recipe by: elorina
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See below ingredients and instructions of the recipe
3 md Eggplant
Olive oil
4 sm Celery stalks, diced
4 tb Tomato sauce
4 tb White vinegar
1/2 ts Honey
4 ea Green olives, halved
4 ea Black olives, halved
4 tb Capers
1 tb Pine nuts
1/2 ts Black pepper
Salt
Cube eggplant, but don't peel. Fry in olive oil in a skillet. In
another skillet, fry the celery till it begins to brown then add to
eggplant. Pour tomato sauce into the empty skillet mix in the
vinegar, honey, olives, capers pine nuts. Stir. As soon as they
are blended, pour over eggplant, add salt pepper simmer 10
minutes. Add water if needed.Stir often. Allow to cool ten serve.
Vera Gewanter, "A Passion for Vegetables"
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

English celebrity chef also known as The Naked Chef. BBC food television shows.
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