1/2 cup olive oil
1 medium eggplant, peeled and small diced
Freshly ground black pepper
1 cup small diced onions
1 cup small diced celery
2 cups fresh tomatoes, peeled, seeded and small diced
10 Kalamata olives, pitted and halved
10 Sicilian olives, pitted and halved
1/4 cup white raisins, soaked in water for 20 minutes, drained
1 tablespoon capers
2 tablespoons red wine vinegar
2 tablespoons toasted pine nuts
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