Conference turris::cooks

    Salads
    
    Moroccan Tomato and Pepper Salad
    
    Serves 6
    
    6 medium peppers, red or green or a combination
    6 medium tomatoes, sliced
    1 small onion or a bunch of scallions, chopped
    2 T finely chopped parsley or coriander leaves
    1 red chili, seeded and finely chopped
    4 T olive oil
    2 T lemon juice or good vinegar
    2 cloves garlic, put through a garlic press
    1 t ground cumin
    1/2 t sugar
    salt and pepper to taste
    black olives
    
    Put the peppers one at a time on a fork or skewer, hold them over
    an open gas flame or under a broiler, and sear them all over until
    the skin blackens and cracks.  Allow to cool and then peel them,
    remove the stalk, pth, and seeds, and cut them into strips.  Put
    them in a serving dish and combine with tomatoes, onion, herbs,
    and chili pepper.  Combine all the remaining ingredients (except
    olives) and mix well.  Pour this over the salad and toos well. 
    Garnish with olives and serve.
    
    Orange and Onion Salad
    
    Serves 6
    
    4 large oranges, peeled, pith removed, and sliced
    2 medium mild onions, thinly sliced
    2 T olive oil
    2 T lemon juice or vinegar
    salt and black pepper to taste
    small pinch of cayenne
    olives to garnish
    
    Make a nice pattern of theorange and onion slices in a serving dish.
     Combine the oil, lemon juice or vinegar, and seasoning, and pour
    it over the salad.  Garnish with olives, chill for at least 1 hour,
    and serve.
    
    Orange and Radish Salad
    
    Serves 6
    
    4 large oranges, peeled, poith removed, and segmented
    1 bunch red radishes, trimmed, washed, and sliced
    juice of 2 lemons
    pinch of salt
    1 t superfine sugar
    
    Arrange the orange segments and radish slices in a bowl.  Whisk
    together the lemon juice, salt, and sugar and pour the mixture over
    the salad.  Chill and serve.
    
    Orange and Olive Salad
    
    serves 6
    
    4 large oranges, peeled, pith removed, and segmented
    1/2 c balck and/or green olives, pitted
    salt
    cayenne pepper
    ground cumin
    
    Combine all the ingredients, adding seasonings to taste, and mix
    well.
    
    Moroccan Orange and Date Salad
    
    Serves 6
    
    1/2 small crisp lettuce head, washed
    4 large oranges, peeled, pith removed, and sliced
    1/2 c dates, pitted and chopped
    1/4 c chopped, blanched, lightly toasted almonds
    1 T otrange flower water (optional)
    juice of 1 lemon
    1 t superfine sugar
    pinch of salt
    cinnamon
    
    Separate the lettuce leaves and prepare a bed of them in a glass
    serving bowl.  Arrange the orange slices, dates, and almonds on
    top.  Combine the orange flower water, lemon juice, sugar, and salt,
    mix well, and pour over the salad.  Chill and sprinkle with cinnamon
    before serving.
    
    You can buy orange flower water at Duck Soup in Sudbury, MA, if
    you live near me.

    Lentil Salad
    
    Serves 4 to 6
    
    2 c green or brown lentils, washed
    2 cloves
    1 medium onion
    2 bay leaves
    2 cloves garlic
    1 t grated lemon peel
    1 medium onion, diced
    2 T vegetable oil, preferably sesame seed oil
    2 T lemon juice
    1/2 t ground cumin
    2 t ground coriander
    salt and black pepper to taste
    olives
    
    Put the lentils in a heavy pot and cover them with water.  Stick
    the cloves in the whole onion and add it to the pot.  Add the bay
    leaves, garlic, and lemon peel.  Bring to a boil, reduce the heat,
    cover, and simmer until the lentils are just tender (not
    disintegrating).  Drain the lentils; remove and discard the onion,
    cloves, bay leaves, and garlic.  Combine the lentils with the lemon
    peel, diced onion, vegetable oil, lemon juice, cumin, coriander,
    and salt and pepper to taste, and set the salad aside to chill and
    marinate for 1-2 hours.  Garnish with the olives and serve.

		LENTIL AND TOMATO SALAD

Courtesy of PLAYBOY magazine (yeah, I thought this was wierd too, but it
DOES taste good):

For 8 to 12 servings:

	1 LB. dried lentils
	8 Tablespoons olive oil
	2 cups chopped red or spanish onion
	1 -2 Tablespoons minced garlic
	4 cups chopped tomatoes (they say you can use canned, but I
				 wouldn't)
	3 cups beef broth (or chicken)
	2 teaspoons dried oregano
	2 teaspoons dried basil
	2 bay leaves
	Salt and pepper to taste
	2 bunchs scallions 
	1/2 cup fresh parsley, chopped
	2 sweet red peppers, seeded and diced
	4 Tablespoons red-wine vinegar
	Juice of 2 -3 lemons

Wash and drain lentils.  In large pot, cook onion and garlic in
2 tablespoons of the oil over medium heat until soft but not brown.
Add lentils, broth, oregano, basil, bay leaves, and salt and
pepper.  Bring to boil, then reduce to simmer. Cook covered until
tender but not mushy (40 minutes - 1 hour). 
While cooking lentils, prepare the scallions, parsley, pepper, and
the tomatoes (drain these well) and place in large serving dish.
When lentils are done, pour into a serving dish and cool at least
2 hours in fridge.  To serve, mix vegetables and parsley with
lentils, add vinegar, the rest of the oil, lemon juice, and more
salt and pepper if needed.  Discard bay leaves.
    
    

    I recently tried a recipe that called for italian salad dressing
    cucumbers and spanish onion.  The recipe said to marinate approx
    8 hours.  I had some left over and they were good for several days.
    
    Don't know if this is what you were looking for.
    
    Judie
    
    

    
    
    My mother uses cucumbers and red onions, also, sometimes adds
    tomatos.  Adds red wine vinegar and a little olive oil, little
    salt and pepper.  Good in Syrian bread.
    
    Rosemary

    I peel and seed them and than cut in chunks. Lightly salt,
    let set about 15 minutes than add chopped onion,fresh ground
    pepper and than cover with vingar. Let set in fridge at least
    8 hours. Lasts several days unless you are like me.
    
    To make a type of Pico Gallo I take 1 cup of the above mixture,
    drained, add fresh chopped tomatoe,chopped fresh hot mexican
    pepper,and cilanto.(Usually served with faitus-sp?)
    

    Our family enjoys "cucumber 'n onions" every summer, but our liquid
    is different from the earlier replies --- mostly water and just
    a little vinegar --- Betty says "maybe 10% vinegar."  Salt, naught
    else.  They might keep if any were to leave the table.

    I have two different way's that I prepare cukes.
    
    #1
    
    mix in a jar:
    
    vinegar, water, sugar (1/4 tsp), dill, olive oil, pepper, celery
    salt, onion powder, garlic powder.  Taste and add what you need.
    
    I bowl cut cuke's thinly with onions (also sliced thin).  Add ingred.
    in jar and toss.  Let sit for as long as you want.  Enjoy.
    
    #2.
    
    Peel and cut cukes thin.  place on plate and sprinkle with salt.
    You can do this in layers.  Let sit so that salt takes out the bitter
    taste (your plate will fill up with liquids).  Drain and rinse in
    strainer.  Place cukes in bowl and add sour cream and mix.  You'll
    be supprised at the taste.
    
      

    We often do a cuke salad made of cukes, tomatoes, red onion, extra
    virgin olive oil and lemon. Cut the cukes into semi-circles, tomatoes
    into chunks and thinly slice the onion. Add some olive oil and lemon
    juice. For a big salad for the two of us, is usually use half a
    lemon. If ou add too much lemon, you'll know because all you can
    taste is lemon and not the vegetables. In that case, add more olive
    oil. Pepper to taste and add a little salt if desired. This is a
    nice light salad, great during the summer.
    

    
    My husband's grandmother has a very easy recipe for marinated cukes.
    
    Cut the cukes paper thin. Put in a shallow bowl. add acuple of
    tablespoons each of rice vinegar and honey. Put a small flat dish
    on top of cukes to marinate in fridge for acouple of hours.

    The Sushi Zen Restaurant in San Jose, CA serves an unforgettable
    cucumber salad that I've wanted to recreate for years.  When I
    moved from San Jose to Boston, I made a last request of the chef
    to provide me with the ingredients of the dressing for this
    simple dish.  He kindly wrote them (in Japanese!) on the back of
    the restaurant business card.  I've been carrying it around with
    me for two years and finally got it translated.  I need help,
    though, from all you experts out there with deciding what quantities
    of each item to use.  The ingredients are:
    
    	Sesame oil
    	Soy bean paste
    	Sugar
    	Vinegar
    
    These items are combined, and then I suspect that the thinly sliced
    cucumber is marinated in the dressing for a short time.  
    
    Thanks in advance for your suggestions!
    
    -j
    

    RE: 0
    
    -J,
    
    I'm not sure of the amounts but make sure you use Rice Wine Vinegar.
    I make something similiar but I do it accordingly to taste. I use
    Soy Sauce, sugar & rice wine vinegar. I slice the cucumbers (with
    the skin left on) paper thin, then add approx a half tsp. of vinegar
    and sugar and a "sprinkle" of soy. I usually marinate at least for
    one half hour. If its too much of a vinegar taste I add a bit more
    sugar. DO NOT USE CLEAR/WHITE VINEGAR or cidar.
    

    Sesame oil (at least the toasted variety) has a very strong flavor
    and should probably be used sparingly - more as another seasoning.
    It's also quite expensive so I don't think you'd want to use it
    in the same manner as you'd use a salad oil.
    
    Maybe someone with a Japanese or other oriental cookbook can find
    a similar recipe and post it here so you can get a feel for quantities.
    After that it'll be trial & error until you perfect it.  
    
    It sounds really good - please be sure to post the results when
    you get it perfected.
    
    Evelyn

    Try this recipe for caponata. It is a spicy version of ratatouille,
    and keeps for up to 3 weeks in the refrigerator. It is best served at
    room temperature or only slightly (not HOT) warm. It travels well,
    and is delicious with barbecue chicken, and a cold pesto pasta salad.
                                                       
    
    Caponata
    
    1 cup olive oil
    1 1/2 pound eggplant, peeled and cut into 1-inch pieces
    2 large green peppers, cut into 1-inch pieces
    2 large onions,diced
    2 cloves garlic,minced
    1 28-ounce can tomatoes,undrained
    1/3 cup red wine vinegar
    2 tablespoons sugar
    2 tablespoons tomato paste
    2 teaspoons salt
    1/2 cup chopped fresh parsley
    1/2 teaspoon pepper
    2 teaspoons crumbled dried basil
    1/2 cup pine nuts, sauted in olive oil
    
    In a large heavy saucepan, combine 1 cup olive oil, eggplant, green
    peppers, onion, garlic, and tomatoes, and cook for 20-30 minutes
    or until just tender. Add wine vinegar, sugar, tomato paste, salt,
    parsley, pepper, and basil. Cover and simmer for 15 minutes. Add
    pine nuts and serve warm, at room temperature, or cold.
                              
    
    

    Here is the recipe I have for 3 Bean Salad
    
    1 small onion diced, 8 oz. sugar, 1 1/2 C vinegar white or cider,
    3/4 C oil (I use mazola), 2 tsp. salt, 1/2 tsp pepper and 1 can
    each of kidney beans, wax beans (white and green), and green beans.
    
    Mix all together and refrigerate overnight.

    You can also add chick peas.  My recipe is similar to .1 but
    I bring the onions, oil, vinegar, sugar, salt and pepper to a boil
    and then pour over the beans.  Then I refrigerate over night
    and eat the next day. 

    Are you sure you need - 8 oz of sugar? ONE FULL CUP OF SUGAR for a
    salad? I find that an awful lot of sweet calories for 3 cans of beans...

    This one is pretty easy, I make mine in about 2 minutes.  This doesn't
    need to be drained unless you really want to.  All of the ingredients
    make a lovely pinkish dressing for the salad, as long as you let
    it set over night.  I put mine in a tupperware container, that way
    I can shake the salad whenever I'm in the 'fridge.  Here goes:
    
    1 Can Green Beans
    1 Can Yellow Beans
    1 Can Dark Red Kidney Beans (This puts the 'pink' in the dressing)
    1 Small Onion, Diced (Optional)
    1/2 Cup Sugar
    1/2 Cup White Vinegar
    1/2 Cup Vegetable Oil
    1 tsp Salt
    1/2 tsp each: Basil and Oregano  (Sorry, my memory is failing here.
                                       It is 2 green herbs/spices, 
    				       and I will double check which
       				       ones tonight.)

    Combine everything together in a sealable container.  Refrigerate
    over night, but shake occasionally.  The small amount of ingredients
    will make plenty of dressing.  Drain if you like (I don't) and serve.
    
    Hope you like it,
    Janet
        

    Re: .4
    
    The herbs should read:
    
    	1/2 tsp each of TARRAGON and Basil, not Oregano!
    
    Janet
    

    Dressing:
    
    1 cup FRESH lemon juice
    Half cup light salad oil (sunflower or maize)
    Crushed fresh garlic (as much as you like!)
    1 tablespoon fresh grated ginger
    1 tablespoon cummin powder
    1 table spoon chopped mint (preferably fresh)
    Half teaspoon chopped fresh or crushed dried chili (optional)
    
    Blend all ingredients and pour over your beans - leave overnight in
    fridge if possible.
    
    Any combination of beans and soaked chick peas can be used - I also add
    a can of corn kernels for a bit of extra flavour.
    

    this sounds like TAKO-SU
    yum yum.....
    

    This is great for large crowds, especially for pot luck dinners
    when you're asked to bring a salad.  You must make it the night
    before.
    
    
    In a saucepan, combine the marinade ingredients and heat until 
    dissolved:
    
    	3/4 c vinegar			1 c sugar
    	1/2 c vegetable oil		1 T water
    	  1 t salt			1 t pepper
     -------------------------------------------------------------
    
    Heat until thawed and tender:

        20 oz bag frozen green beans
    	15 oz bag frozen baby LaSeur peas
    	16 oz bag frozen shoe peg corn
    
    Drain thoroughly and place in a large mixing bowl, then add:

        4 oz chopped pimento,drained	1 c chopped celery
    	1 green pepper chopped		1 c chopped green onion
    
    Pour marinade over veggies and mix thoroughly.  Refrigerate overnite.
    
    Neece

    Shoe peg corn is sweet baby white corn.  I usually get it at Giant
    or Safeway (in the frozen foods naturally).  I comes in a white
    bag, made by Hanovers.  If you can't find it, any corn will do,
    but white is usually sweeter.
    
    Neece

    
                <<< COMET::COMET$DISK1:[NOTES$LIBRARY]COLORADO.NOTE;2 >>>
                                 -< Colorado >-
================================================================================
Note 136.17                    DEC Wildlife......                       17 of 17
PRANCR::DEDERICK                                    121 lines  24-AUG-1987 15:51
--------------------------------------------------------------------------------

    Well, now that I have a little time, not to offen anyone, I've already
    given Lora these recipes, but still thought I would add them here
    in case anyone else might want them.
    
    Good Luck....
    
    
    
    
    
    
    Sour Pickles
    
    2 c. vinegar
    4 c. water
    1/2 c. plain salt (non-iodized)
    
    Wash and pack cucumbers in clean jars.
    
    Mix above ingredients into large pan and bring to boil. Let boil
    for five minutes.
    
    Pour over cucumbers in jars, seal and convert upside down for sealing.
    
    The secret to this is "do not disturb for at least 10 days".
    
    Note: I haven't made these in a very long time, only because I'm
    not fond of sour or dill pickles. Some of the liquid in the jars
    may even look "milky" and/or "cloudy", not to worry, there still
    O.K.. That's just the way they happen to ferment.
    
    
    
    ================================================================
    
    Chow - Chow
    
    (This is really good with beans..)
    
    2 pints vinegar
    1 1/2 pints water
    8 - 10 medium peppers (hot or mild, your preference)
    2 - 4 banana peppers
    1 box pickle spice
    1/2 gallon red tomatoes
    4 medium cucumbers
    8 - 10 bell peppers
    4 medium heads cabbage
    8 lbs. sugar
    3 lbs. onions
    1/2 gallon green tomatoes
    
    Wash, drain and grind all vegetables into large roasting pan. Add
    sugar and vinegar and cook until tender. Ladle into clean jars and
    seal upside down.
    
    This makes about 24 pints. Ready to eat when ever you are!!!
    
    
    --------------------------------------------------------------------
    
    Cross - Cut Pickle Slices
    
    (If you grind this up before you cook it and follow the same
    directions, it makes a really good relish for hot dogs and/or making
    your own tarter sauce.)
    
    4 qts. sliced cucumbers (1/8 - 1/4 inch thick)
    1 1/2 c. sliced onions (sliced the same as the cucs, also add more
             if you like onions, any amount.)
    2 large cloves garlic
    1/2 c. non-iodized salt
    2 qts. crushed ice
    3 c. white vinegar
    2 Table. mustard seed
    4 1/2 c. sugar
    1 1/2 teas. turmeric
    1 1/2 teas. celery seed
    
    Wash, drain and slilce cucumbers and onions. Discard ends of cucs.
    Add garlic and salt and mix throughly. Cover with ice and let stand
    for at least 3 hours. (Note: The longer these sit under ice, the
    more crispy they are after completion and when chilled. I usually
    leave mine over night.) Drain and remove garlic. Combine remaining
    ingredients into large pot and bring to boil. Add drained cucumbers
    and onions and heat approx. five minutes. You will know they are
    ready to put into jars because the color is no longer bright.  Pack 
    hot - loose into clean pint jars to one inch of top. Seal and invert 
    upside down.
    
    These are my favorite..... Enjoy
    There also better after they have been chilled.
    
    
    ----------------------------------------------------------------------
    
    Chili Sauce
    
    7 lbs. ripe tomatoes - cut up and peeled
    1/2 lb. sweet green peppers
    1/2 lb. hot peppers
    1 c. diced onions
    1 Table. salt
    1 bay leaf
    1 teas. celery seed
    1/2 teas. whole cloves
    1/2 teas. whole allspice
    1 teas. mustard seed
    1/2 c. sugar
    1 1/2 c. vinegar
    1 clove garlic
    
    Chip all vegetables, add salt and spices that have been tied into
    a piece of cheese cloth. Simmer until mixture begins to thicken,
    stirring ocassionally. Add vinegar and sugar and continue to cook
    stirring often. Remove spices and pack into clean jars inverted
    for sealing.
    
    Cooking time is until all vegetables are tender.
    
    D2

      
        I thought I would share the recipe for a salad that my mother has
    been makeing for a couple of years which everyone who has tasted it 
    loves it.
    
                                  ??Name??
    
     Tops from 2 heads of Broccoli cut into bite size pieces
    
     2 lbs. of Bacon cooked and crumbled
    
     2 cups of shredded cheese
    
     2 small red onions diced
    
     1 1/2 cups of Miracle Whip
    
     3 Tbs. of red Wine Vinegar
    
     3/4 cups of sugar
    
    
    Mix - Sugar, Red Wine Vinegar and Miracle Whip to make a dressing and
    pour over remaining ingredients and mix throughly and refrig. Mix
    again before serving. This is really a double batch, half everything
    for smaller amount.

    I use the same recipe and it is called, "Arizona Salad".
    
    Sasha

    I found a recipe for a bean and corn salad on the net.  I want to try
    it, but one ingredient has me stumped.  The ingredient I need help with
    is apple juice concentrate.  (Could this mean frozen apple juice? If
    so, can you think of a substitute?)
    
    The recipe is below:
    
    	- one can of beans, rinsed and drained (or black-eyed peas)
    	- equivalent amount of frozen or canned corn
    	- 1/4 cup chopped bell pepper, any color
    	- 1/4 cup chopped onion, any color
    	- 1 T. apple juice concentrate
    	- 1 T. balsamic vinegar
    	- 2 T. salsa
    
    Toss all ingredients together and chill for one hour or longer.
    
    Thanks...

	Rep .27

>>>  I found a recipe for a bean and corn salad on the net.  I want to try
    it, but one ingredient has me stumped.  The ingredient I need help with
    is apple juice concentrate.  (Could this mean frozen apple juice?
>>>

	yes, just use the frozen apple juice concentrate or I believe
	Ocean Spray make apple juice concentrate in a box.


	-mike

    Yes, frozen apple juice concentrate.  I use it all the time because I
    can't eat sugar, but I can eat fruit juice, and so I sweeten with fruit
    juice concentrate.
    
    You could add honey (I've found 1 T honey = 2 T AJ conc in terms of
    sweetness level) which will give you the sweetness but not the apple
    flavor.  If you want the apple flavor - go get AJ concentrate.
    
    D!

    I have developed a passion for the Mediterranean salad -- Taboule.
    I have been buying the salad prepared in the salad department of the
    supermarket -- but know freshly made would be even better.  This
    particular salad isn't in any of my cookbooks, and before I search 
    out library and bookstores -- thought I'd see if anyone here knows how
    to make it.  The ingredients on the label read:  
    
    Parsley, tomatoes, bulgar (cracked wheat), red onions, lemon juice,
    olive oil sea salt, spices.
    
    Any thought about how you prepare the bulgar?  What could the other
    spices be?  They are to subtle to figure out. When you mix it all
    together -- how long do you 'marinate' the salad?  The parsley and
    tomatoes are in itty bitty pieces -- which processor blade would you
    use?  Sharp knife by hand?
    
    Thanks,,
    Carel

I've used the Near East taboule mix for quite a while now and I think it's
pretty good.  It's probably more fun and satisfying to make it from scratch but
the Near East is pretty authentic (based on my experiences in middle eastern
restaurants).  Once the basic mix is prepared you dice up some tomatoes, mix,
chill it in the fridge for a while and enjoy.

cheers,
david

    Here's a recipe I used just yesterday:
    
    Add 1� cups boiling water and 1� t. salt to 1 C. bulghar wheat.  Let
    soak at least 20 min., then add:
    
    � C. lemon juice
    � C. olive oil
    mint (1 t. dry, more if fresh)
    
    and refrigerate for 2-3 hours.
    
    Just before serving add:
    
    1 C. chopped fresh parsley
    ~6 chopped scallions (incl. greens) or chopped red onion
    2 chopped medium tomatoes (or more)
    black pepper
    optional: green pepper, chickpeas, squash, etc.
    
    I didn't have any parsley, so I used � C. of fresh coriander instead
    and it came out great.
    
    Jamie

The bulgar needs to be soaked for some period. If I'm not mistaken,
you'll find a complete recipe on most packaged bulgar. Near East is
one brand I'm familiar with, and I think you'll find it near the
rice products at Market Basket. Most taboule I've had uses mint
pretty liberally.

    See Note 161 for additional tabouli recipes.

    Thanks for all the help.  

    I did buy the Far East packaged mix -- and it is quite good.  It goes
    into my pantry for the winter.  However, as good as it is, fresh is
    best!  .33's recipe really got me started -- and thanks for the note
    also about mint.  The store-bought brand "Cedars" is excellent, but
    does not contain mint, perhaps it would become too overpowering for
    the expected refrigerated shelf life.

    A discovery for me was that you do not use the pulp of the tomato
    in the salad -- just the meat.  This made a big difference in the look,
    and consistency as well as flavor.  Since parsley is the #1 ingredient,
    mixing two parselys was also very nice -- regular, flat leaf, or
    curly.

    This salad, fresh, would make a beautiful stuffed tomato!
    
    C�

    
    I haven't tried this but think they sound pretty good:
    
    Sweet and Sour Ben Bake with Bacon:
    ----------------------------------
    Prep:  20 minutes
    Cook:  1 1/2 hours
    Serve: 8-10
    
    1/2 lb. bacon, coarsely chopped
    1 large onion, chopped
    1 15 oz. can lima beans, drained 
    1 "  "    "  red kidney beans, drained
    1 "  "    "  butter beans, drained 
    1 "  "    "  pork and beans with sauce
    1 cup packed light brown sugar
    1/2 cup ketchup
    1/4 cup cider vinegar
    1/8 t. cinnamon
    
    Preheat over to 325.  In flameproof casserole, cook bacon over medium
    heat until browned.  Remwove bacon with slotted spoon and drain on paper
    towels.  Discard all but 1 tablespoon of fat left in the pan.  Cook
    onion in bacon fat over medium heat until softened and slightly
    browned.
    
    Add bacon, lima beans, kidney beans, butter beans, pork and beans,
    brown sugar, ketchup, vinegasr, and cinnamon to casserole with onion.
    
    Cover and bake for 1 hour.  Remove cover and bake for 15 minutes
    longer.
    
    If anyone tries this, please let me know how it is.  Thanks..
    
    cj
    
                                             

    (I'm not exactly sure of the source of this; it's probably an amalgam
    of a few recipes that I've loosely kept melding)
    
                           Caponata

        4-5  medium-large eggplants (about 3-4 pounds), cut into 1/2-inch cubes
        3 tsp     salt, for sprinkling eggplants
        1/3-1/2c  olive oil
        2         large onions, chopped
        2-3       cloves garlic (according to taste), chopped
        4         ripe tomatoes, peeled and coarsely chopped
        1         small-medium head of celery, cut into 1/4-inch pieces
                  salt and pepper to taste
        1-2 tsp   sugar
        1/2c      good quality wine vinegar
        2 tbsp    capers
        3/4c or more to taste, green olives (optional)
        1/2c      toasted pine nuts (optional)
        
    Cut the eggplants into 1/2-inch cubes, place them in a large colander, 
    sprinkling them with the salt as you go. Leave them to drain for half 
    an hour or longer if that's more convenient. Rinse off the salt and pat 
    the eggplant cubes dry with kitchen towels. Heat some of the olive oil 
    in a large frying pan and cook the eggplant, in batches if necessary, 
    until they are browned and tender - about 10 minutes. Remove them from
    the pan with a slotted spoon and place on several sheets of kitchen towel, 
    which will absorb the excess oil. In the same pan and using more oil if 
    required, soften the onions and then add the garlic and tomatoes and cook 
    for 10 minutes. separate the celery into stalks, trim off the coarse ends 
    and leaves, wash and chop into 1/4-inch slices. Add these to the onions 
    and tomatoes and cook for a further 10 minutes or until the celery is 
    tender. Add salt and pepper to taste and 1 tablespoon of the sugar. 
    Return the eggplant to the pan, add half the vinegar and cook for a 
    further 5 minutes. Taste and add salt, pepper, the extra sugar, and more 
    vinegar to taste. Turn the mixture into a bowl and let cool. Taste and 
    adjust the seasoning and vinegar if you like. Add the capers, olives, 
    and pine nuts. Serve cold before the main dish or as a main dish salad
    with bread. Serves 5-6 as a main dish, up to 10 as a salad. Leftovers 
    keep well in the fridge.