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4 med-sized eggplants, cut in 2 cm cubes, skin on
4 large stalks of celery cut in 2 cm cubes
Olive oil
2 large red onions, diced
1 ½ cups green olives, pitted and cut in half
6 tbsp capers, rinsed
1/3 cup golden raisins
¼ cup toasted pine nuts
2 tbsp tomato paste
1 tbsp dried basil
1/3 cup red wine vinegar
1 ½ tbsp sugar
Fresh basil leaves

Cooking process:
1.Place eggplant in large colander and salt. Leave for ½ hour.
2.Boil celery in salted water 5 minutes. Drain and reserve liquid.
3.Heat some olive oil, sautée onions. After 5 minutes add olives, capers, pine nuts and raisins. Cook 5 more minutes. Add tomato paste diluted in 1 cup reserved cooking liquid and cook 5 more minutes. Add celery and basil; simmer till celery is tender. Add the sugar, diluted in the vinegar. Season with s&p.
4.Drain and dry eggplant. Fry in batches in very hot oil, then drain on paper towels.
5.In a baking dish, mix together the sautéed vegetables with the eggplant. Bake @ 180 for 30 minutes.
6.This dish is good warm or room temperature.

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