Yield:  4 cups



4 tablespoon light olive oil
2 each eggplants; peeled, cut into 1/4 cube
8 clove garlic; chopped
2 cup chopped onion
2 cup chopped celery
4 large red pepper; roasted, peeled, seeded,
1 cup capers; drained
2 cup chopped green olives
1 cup pine nuts; toasted
2 cup golden raisins
2 cup red wine vinegar
2 cup olive oil
to taste kosher salt
to taste freshly ground pepper
2 cup chopped cilantro; or parsley


Heat half of the oil in a nonstick pan over high heat. Add half the eggplant and garlic and cook, stirring, until the eggplants are tender and lightly browned. Transfer to a mixing bowl. Repeat with the remaining oil, eggplants and garlic. Reserve.

Bring a small pot of water to a boil and blanch the onion and celery about 3 minutes, or until tender. Drain and add to eggplants.

Add remaining ingredients except cilantro and mix well. Season to taste.