b'WHAT YOU NEED TO DO:Heat the olive oil in a nonstick pan set on high heat until sizzling. Add the celery and saut until brown. Drain well and add to the simmering sauce. The sauce is now complete. It can be made up to 4 days in advance and kept in the refrigerator. Heat through before serving. TO SERVE:Pour a pool of the hot sauce on each dinner plate and place a slice of the eggplant terrine on top.'