Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Low-fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 md Eggplants
1/2 c Vegetable stock
2 Onions -- sliced
1 c Celery -- diced
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
Preheat oven to 400°F. 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" 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 the reserved 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.
