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1/2 cup pine nuts

1 pound Italian or Japanese eggplant

1 tablespoon olive oil

1/4 cup minced celery

1/4 cup minced onion

4 ripe plum tomatoes, peeled and coarsely chopped

2 teaspoons honey

1/8 teaspoon red-pepper flakes

1 tablespoon minced capers

1 tablespoon red wine vinegar

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