Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
8 to 10 servings

Ingredients

  • 1/2 cup olive oil
  • 1 medium eggplant, peeled and small diced
  • Salt
  • 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

Directions

In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When the oil is hot, add the eggplant. Season with salt and pepper. Saute until the eggplant is soft, about 15 minutes, stirring occasionally. Remove the eggplant and set aside.

In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the onions. Season with salt and pepper. Saute until wilted and lightly golden, about 4 minutes. Remove the onions and set aside. In the same saute pan, over medium heat, add 2 more tablespoons of the oil. Add the celery. Season with salt and pepper. Saute until wilted, about 3 minutes. Remove from the pan and set aside. In the same large saute pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar, and pine nuts. Season with salt and pepper. Cook for about 15 minutes.

Remove from the heat and turn into a serving bowl. Cool the mixture slightly and serve with crusty bread.

This dish is a great side dish for roasted meats or seafood.

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