- Vegetable oil for frying
- 2 eggplant, each about 1 lb., cut into 1-inch
- 2 red or yellow bell peppers, seeded and cut
into 1-inch cubes
- 2 large yellow onions, cut into 3/4-inch cubes
- 3 tender celery stalks, sliced
- 3 tomatoes, chopped
- 1 cup chopped pitted green olives
- 1/3 cup raisins
- 2 Tbs. capers
- 2 Tbs. sugar
- 2 Tbs. red wine vinegar
- Pinch of salt
- 1/4 cup pine nuts, lightly toasted
Dry the eggplant well with paper towels. Working in batches and adding additional vegetable oil to the pan as needed, carefully arrange the eggplant pieces in the pan in a single layer. Cook, stirring occasionally, until the eggplant is tender and browned on all sides, 7 to 8 minutes. Using a slotted spoon, transfer to paper towels to drain.
When all of the eggplant has been cooked, fry the bell peppers in the same way until tender and lightly browned, 4 to 6 minutes, then drain on paper towels. Finally, fry the onions and celery together in the same way until tender and golden, 7 to 8 minutes, and drain on paper towels.
In a large saucepan over low heat, combine the tomatoes, olives, raisins, capers, sugar and vinegar. Stir well and add the fried vegetables and salt. Cover and cook over low heat, stirring occasionally, until thickened, about 20 minutes. Add a little water if the mixture begins to dry out. Remove from the heat, transfer to a serving dish and let cool. If time permits, cover and refrigerate overnight to allow the flavors to marry.
Bring to room temperature before serving. Just before serving, sprinkle with the pine nuts.