1. Slice eggplant, sprinkle with salt and let sit for 30 minutes.
2. Meanwhile, melt the butter and sauté the green pepper, celery, garlic, onion and tomatoes for about 5 mintues.
3. Add water and simmer for 15 minutes
4. Wipe the liquid that has formed on the eggplant with a paper towel.
5. In a new frying pan, sauté the eggplant until softened & amp; lightly browned.
6. Layer eggplant in a baking dish, pour tomatoe sauce over tope and bake for 30-45 minutes.
7. Sprinkle with cheese, and return to oven until cheese is bubbly and completely melted.
   

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1. Cut eggplant horizontally into 3/4 inch thick slices. Sprinkle with salt and let sit for 1/2 hour. Drain of liquid that has accumulated and pat dry; cut into small cubes.
2. Sauté eggplanit in olive oil until barely golden.
3. Add onions, & celery and cook about 10 minutes; stir in herbs, salt & pepper.
4. Add tomatoes, olives, capers and sauté another 10 minutes over low heat. (Don't let the mixture get mushy).
5. Remove from heat, and let cool. Stir in toasted pine nuts, vinegar and more olive oil if too dry.
   

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1. Peel eggplant and cut into 2 inch thick rounds, then slice the rounds into wedges.
2. In a non stick pan, saute eggplant wedges in broth, turning to cook the wedges evenly about 3-5 mintues per side.
3. Add the scallions; stir and cook 2 minutes.
4. Mix the sauces and water and pour into the pan. Stir to coat.
   

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