~To toast pine nuts, simply pan fry over medium heat with a tablespoon of olive oil until golden brown. Trim the tops off the eggplant and dice into 1-inch pieces. Place the cubed eggplant in a large bowl and sprinkle with the salt. Toss together thoroughly and remove to a large colander. Place the bowl underneath the colander and allow to drain 30 to 40 minutes. Heat a large frying pan and add 2 tablespoons of olive oil, the celery, and the onion. Saute about 15 minutes or until tender. Remove to a 4 to 6 quart pot. After the diced eggplant has drained, rinse it well in cold water. Drain well and pat dry with a cloth towel. Return the frying pan to the burner and add some of the remaining olive oil. Add the eggplant and saute about 10 minutes. Do this in 3 small patches, using some of the oil each time. Add to the pot of sauted celery and onion. Stir in the remaining ingredeints except the raisins, pine nuts, and salt and pepper. Bring to a boil, cover, and simmer 15 to 20 minutes, or until tender. Stir in the raisins, pine nuts, and salt and pepper. Allow to cool. Serve at room temperature or cold. This recipe makes a very versatile condiment for the kitchen. Its keeps for two weeks sealed in the refrigerator. We use it as an antipasto spread for crackers. It also works great in a salad dressing, as a cold seafood relish, and as a sandwich topping. NOTES : "This wonderful relish takes a few minutes to prepare but it will prove to be one of the things you fall back upon when you need to add life to a dish. The sweet and sour flavor is a favorite in Italy and points to the fact that this is a very old dish." -- Jeff Smith, The Frugal Gourmet 1 ww point Recipe by: The Frugal Gourmet Cooks Italian Posted to EAT-LF Digest by Katherine Rodman on May 24, 1999,