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1
In a large saute/fry pan, over medium heat, add in 1/4 c. of the extra virgin olive oil.
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When the oil is warm, add in the eggplant.
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Season with salt and pepper.
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Saute/fry till the eggplant is soft, about 15 min, stirring occasionally.
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Remove the eggplant and set aside.
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6
In the same saute/fry pan, over medium heat, add in 2 more Tbsp.
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of the oil.
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Add in the onions.
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Season with salt and pepper.
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Saute/fry till wilted and lightly golden brown, about 4 min.
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11
Remove the onions and set aside.
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12
In the same saute/fry pan, over medium heat, add in 2 more Tbsp.
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of the oil.
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Add in the celery.
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Season with salt and pepper.
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Saute/fry till wilted, about 3 min.
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Remove from the pan and set aside.
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In the same large saute/fry pan, over medium heat, add in the remaining 2 Tbsp.
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of oil.
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When the oil is warm, add in the eggplant, onions, celery, tomatoes, olives, raisins, capers, vinegar and pine nuts.
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Season with salt and pepper.
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Cook for about 15 min.
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Remove from the heat and turn into a serving bowl.
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Cold the mix slightly and serve with crusty bread.
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This dish is a great side dish for roasted meats or possibly seafood.
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This recipe yields 8 to 10 servings.
