Eggplant Caponata

Directions

Preheat oven to 400℉ (200℃).

Place the eggplants on a baking sheet and prick with a fork.

Bake until tender but not mushy, about 35 to 45 minutes.

When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes.

Place the cubes in a strainer or drainer.

In a large sauté pan over moderate heat, bring the stock to a boil.

Add the onions and cook until tender, about 10 minutes.

Add the celery and cook for 5 minutes.

Add the tomato purée, vinegar, and sugar, and simmer a few minutes.

Stir in ther eserved eggplant, capers, and raisins and warm through.

Adjust the seasoning with salt and pepper.

Serve at room temperature.