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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables Appetizers, Low-fat 1 Quart

INGREDIENTS

2 Medium eggplants
1/2 c Vegetable stock
2 Onions, sliced
1 c Diced celery
3/4 c Tomato puree
1/2 c Vinegar
2 tb Sugar
2 tb Capers
4 tb Raisins or currants, plumped
In hot water
Salt & pepper

INSTRUCTIONS

Preheat oven to 400F.  Place the eggplants on a baking sheet and prick with
a fork.  Bake until tender but not mushy, about 35-45 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
saute 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 puree, 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.  This can be made a few days ahead of time. Bring to room
temperature for serving, check seasoning, and add vinegar and salt if
desired.

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