This recipe was given to me years ago from my good friend Cathi. The recipes calls for microwave cooking. I prefer to use the stovetop and cook it a little slower and longer.
1 onion chopped
1 stalk celery, chopped
1 small eggplant, I prefer leaving the skin intact
1 (6oz) can tomato paste
1/3 cup olive oil
1 small can black olives
1 small jar pignoli nuts
1 tsp basil
2 tsp sugar (I use agave nectar)
1 1/2 tsp capers
1/4 tsp red pepper
3/4 tsp black pepper
Cook onions in some olive oil until soft.
Add celery and continue cooking until softened.
Add eggplant and cont. cooking.
Add remaining ingredients and cook covered until nice and tender, minimum 35 minutes or longer.
KEEP COVERED while cooking.
eggplant / 3x the recipe