Preparation / Directions:
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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