Eggplant Relish

If eggplant is young and tender, do not peel. If not, peel. Cut into half-inch cubes. Fry in hot oil one inch deep. Drain on brown paper. Set aside.

Cook the tomatoes for ten minutes, or until soft. Force through a sieve. Cut the olives into quarters. Combine tomatoes, olives, nuts, raisins, capers, celery, salt and pepper. Cook, uncovered, for twenty