Capunatina (Sicilian Eggplant Relish)

1/2 Cup Olive oil
1 Medium Eggplant; peeled and small diced
Salt
Freshly ground black pepper
1 Cup Small diced onions
1 Cup Small diced celery
2 Cup Fresh tomatoes; peeled, seeded and small diced
10 Calamata olives; pitted and halved
10 Sicilian olives; pitted and halved
1/4 Cup White raisins; soaked in water for 20 minutes, drained
1 Tablespoon Capers
2 Tablespoon Red wine vinegar
2 Tablespoon Toasted pine nuts
1/2 Fat; 0 Other Carbohydrates

In a large saute pan, over medium heat, add 1/4 cup of the olive oil. When
the oil is hot, add the eggplant. Season with salt and pepper. Saute until
the eggplant is soft, about 15 minutes, stirring occasionally. Remove the
eggplant and set aside. In the same saute pan, over medium heat, add 2 more
tablespoons of the oil. Add the onions. Season with salt and pepper. Saute
until wilted and lightly golden, about 4 minutes. Remove the onions and set
aside. In the same saute pan, over medium heat, add 2 more tablespoons of
the oil. Add the celery. Season with salt and pepper. Saute until wilted,
about 3 minutes. Remove from the pan and set aside. In the same large saute
pan, over medium heat, add the remaining 2 tablespoons of oil. When the oil
is hot, add the eggplant, onions, celery, tomatoes, olives, raisins, capers,
vinegar and pine nuts. Season with salt and pepper. Cook for about 15
minutes. Remove from the heat and turn into a serving bowl. Cool the mixture
slightly and serve with crusty bread. This dish is a great side dish for
roasted meats or seafood.

Yield: 8 to 10 servings