The primary ingredients purchased at Central Market HEB for this delicious recipe cost approximately $11 for 12 servings. Making use of the summer garden's bounty, this recipe works well as an appetizer or a vegetable side dish. Peel the eggplant and cut into 1/2-inch cubes. Sprinkle eggplant with salt and set aside for about 30 minutes. Rinse salt from the eggplant and pat dry. Add 2 tablespoons olive oil to a large sauté pan and heat over medium heat until hot. Sauté eggplant in hot oil until tender and golden brown. Set aside. To the same pan, add the remaining 2 tablespoons of olive oil and sauté the chopped onion until soft. Add the garlic and celery and cook about five more minutes. Return the eggplant to the skillet and add the remaining ingredients. Cook 10 to 15 minutes more or until most of the liquid has evaporated. Serve at room temperature or chill overnight to allow flavors to develop. Alexa Sparkman is a registered dietitian who has had a nutrition counseling business in Austin for the past 18 years. She specializes in all aspects of nutrition care including weight normalization, wellness, sports nutrition, vegetarian diets, eating disorders, diabetes and cardiac care. For more information, call Alexa at 257.0898.