Ingredients
1⁄4 cup
olive oil 1⁄4 cup
chicken broth or white wine 2 tablespoons
red wine vinegar 1 teaspoon
cinnamon 2
medium eggplants (peeled and cubed) 1
red onion (chopped) 1
yellow (cored and diced large ) 1
red bell pepper (cored and diced large ) 4 cloves
garlic (minced) 3
stalks celery 1⁄2 pound
Greek olives (pitted and chopped) 1⁄2 cup
golden raisins 2 tablespoons
capersYields:
Instructions
Heat ¼ cup olive oil in a large pan over medium heat. Add eggplant, peppers, onion, garlic, cinnamon and celery. Stir and cook for a few minutes. Add vinegar and broth or wine, raisins, capers and olives. Simmer, stirring occasionally, until the eggplant is soft. Add salt if desired. (Recipe #773)