1. Add 2 tablespoons olive oil to large skillet. Heat over medium high heat.
2. Toss eggplant and sauté until tender, up to 10 minutes. Stir often.
3. Transfer eggplant into a plate or bowl.
4. Add remaining 1 tablespoon of oil to skillet.
5. Sauté onion and celery until soft but not brown, about 5 minutes.
6. Stir in green olives, chopped capers, red wine vinegar, granulated sugar, golden raisins, pine nuts and chopped fresh tomatoes.
7. Cook, covered for 5 minutes, stirring occasionally.
8. Transfer tomato mixture to bowl. Stir in eggplant and parsley.
9. Cool, cover and chill in refrigerator overnight.
10. Season with coarse salt and fresh ground black pepper. |
